Chicken & Vegetable Tostadas

Ingredients 1 cup fresh corn kernels (about 2 ears) 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 12 ounces chicken breast tenders 1 cup chopped red onion (about 1) 3 tablespoons chopped fresh cilantro, divided 1 cup chopped zucchini 1/2 cup salsa verde 4 (8-inch) fat-free flour tortillas Cooking spray 3 ounces Monterey Jack cheese, shredded (about 3/4 cup) 1 teaspoon ground cumin 2 teaspoons canola oil Directions: -Preheat broiler. -Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté 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; lightly 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.