These can be made as tostadas, quesadillas or soft tacos. They are especially good with fresh corn.
2 teaspoons canola or olive oil
8-12 ounces chicken breast
1 cup red onion
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini
1/2 cup salsa
1 teaspoon ground cumin
4 flour tortillas
1 cup shredded pepper jack cheese
Heat oil in a large skillet over medium-high heat. Sprinkle salt and pepper over chicken and add to the skillet cooking for 3-5 minutes on each side or until cooked through. Remove from pan and keep warm with foil wrapping. Add onion to the skillet and cook for 2-3 minutes. Add corn and zucchini and saute 2 more minutes. Dice chicken and add it to the skillet along with the salsa and cumin. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Arrange tortillas in a single layer on a baking sheet; lightly coat with cooking spray. Broil 3 minutes or until lightly browned. Flip tortillas and spoon chicken mixture in the center of each tortilla. Sprinkle each with 1/4 cup cheese. Broil on lower rack until cheese melts.
Yield: 4 Servings