Summer Veggie Tostadas

For many people, summer means grilling. We love to grill year-round, but especially in the summer. One year, I was looking for a grilling recipe that was an alternative to just grilling a big hunk of meat. I came across this recipe in a
magazine. Over the years, our family has adapted the original recipe to our liking, and it is now one of our go-to summer recipe favorites. It combines great summer vegetables like zucchini and yellow squash with a burst of flavor from salsa verde.

This recipe is a nice, healthy, light meal, and since the grill is being used for most of the cooking, it’s also fast and easy, with minimal cleanup. Serve it alongside your favorite Mexican side dish, like chips and dip, or even a fresh salad. You can adapt this recipe to cook on the stove top if you don’t have a grill. This recipe does make a lot, so it can be halved for a smaller family. It feeds my family of 7, and we still have leftovers!

SUMMER VEGGIE TOSTADAS

BY: BRANDI CARSON

Ingredients:


2-3 medium chicken breasts, butterflied open
2-3 medium yellow squash, quartered lengthwise
2-3 medium zucchini, quartered lengthwise
1 large red onion sliced into 1⁄3 inch rings, make sure rings don’t separate
1 bag of frozen corn, heated according to directions on the package
8-10 soft taco-size tortillas
8-ounce bag of shredded Mexican-blend cheese
canola spray
olive oil
1⁄2-1 teaspoon cumin
salt and pepper to taste
salsa verde

Directions:

  1. Preheat grill to medium-high heat. While grill is preheating, coat butterflied chicken with olive oil and season both sides with cumin, adding salt and pepper to taste. Set aside.
  2. In a separate dish, season the zucchini, yellow squash, and red onion with oil, salt, and pepper. Try to keep onion ring slices together for easier grilling.
  3. Place chicken breast on one side of the grill and vegetables on the other side. The chicken will need 4-6 minutes on each side, which will create nice charred grill marks. Watch carefully and don’t overcook. Remove from grill when done and let rest for 5-10 minutes before dicing.
  4. Vegetables will need 3-6 minutes on each side. They will have nice grill marks on each side. The red onions might need a little longer, maybe 5-7 minutes on each side. Make sure they are cooked enough in the middle to get rid of that raw onion flavor and to sweeten them up a bit. The onions do okay with a little extra char on them. When vegetables are done, remove from grill and set aside until cool enough to handle. Remember to turn off your grill.
  5. Dice chicken and vegetables into small pieces and mix together in a bowl. Season as needed. Mix in the corn and set bowl aside.
  6. Once tostada filling is done, preheat oven to broil. Take the number of tortillas needed and stab each one with a fork several times. This helps prevent the tortillas from bubbling up when they are being broiled. Spray tortillas on each side and place on a sheet pan to broil. You may need several batches, depending on the size of the tortillas and how many total tostadas you are making. Broil tortilla until golden brown, then flip. Repeat. Broil until the other side is golden brown as well. Watch tortillas and try to pop any large bubbles that may begin to form. This helps to maintain an even surface for your veggie mixture.
  7. Remove tortillas from oven and let cool slightly until firm. Add enough veggie mixture on top of the tortilla to form a single layer, not mounding it too much. Top with cheese and broil again until cheese is melted and bubbly. Remove from oven.
  8. Top with the desired amount of salsa verde, and slice like a pizza or eat whole.

To cook on stove top instead of grill, you will simple sauté the chicken first, and then set it aside. Dice up veggies into small pieces first and sauté on medium-high heat until cooked. Dice chicken and add it to the corn and veggies. Season to taste. Then follow step 6 on.

 

Steps:

1. Preheat grill to medium-high heat. While grill is preheating, coat butterflied chicken with olive oil and season both sides with cumin, adding salt and pepper to taste. Set aside.

2. In a separate dish, cut vegetables as directed,  season the zucchini, yellow squash, and red onion with oil, salt, and pepper. Try to keep onion ring slices together for easier grilling.

Place chicken breast on one side of the grill and vegetables on the other side. The chicken will need 4-6 minutes on each side, which will create nice charred grill marks. Watch carefully and don’t overcook. Remove from grill when done and let rest for 5-10 minutes before dicing.

Vegetables will need 3-6 minutes on each side. They will have nice grill marks on each side. The red onions might need a little longer, maybe 5-7 minutes on each side. Make sure they are cooked enough in the middle to get rid of that raw onion flavor and to sweeten them up a bit. The onions do okay with a little extra char on them. When vegetables are done, remove from grill and set aside until cool enough to handle. Remember to turn off your grill.

Dice chicken and vegetables into small pieces and mix together in a bowl. Season as needed. Mix in the corn and set bowl aside.

Once tostada filling is done, preheat oven to broil. Take the number of tortillas needed and stab each one with a fork several times. This helps prevent the tortillas from bubbling up when they are being broiled. Spray tortillas on each side and place on a sheet pan to broil. You may need several batches, depending on the size of the tortillas and how many total tostadas you are making. Broil tortilla until golden brown, then flip. Repeat. Broil until the other side is golden brown as well. Watch tortillas and try to pop any large bubbles that may begin to form. This helps to maintain an even surface for your veggie mixture.

Remove tortillas from oven and let cool slightly until firm. Add enough veggie mixture on top of the tortilla to form a single layer, not mounding it too much.

Top with cheese and broil again until cheese is melted and bubbly. Remove from oven.

Top with the desired amount of salsa verde, and slice like a pizza or eat whole.

Brandi Carson
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3 Comments on “Summer Veggie Tostadas”

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