This recipe came from Ashley Melvin, the little red head that came with us to Virginia for Oktoberfest. Ashley and Katy are in graduate school together and have gotten to be close friends. She loves to cook and this is one of her favorite recipes.
Ingredients
1 teaspoon of ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
12 oz chicken breast tenders
1 cup chopped red onion
1 cup fresh corn kernels
1 cup chopped zucchini
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 (8 inch) fat free flour tortillas
cooking spray
1 cup (4 oz.) shredded Monterrey Jack cheese
Preparation
Preheat broiler
Combine first three ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to a pan, saute for three minutes. Add onion, corn, and zucchini to pan, saute for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet, lighting coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla, sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
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