Chicken and Summer Veggie Tostados

This is what we had for dinner tonight. The boys loved it! It's quick, easy, healthy - what more could you ask for. I added a bit more cumin and salt than what the recipe called for and I easily got 6 tostados out of it. The recipe says you will get 4.

From Cooking Light:
Chicken and Summer Vegetable Tostadas
The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Ingredients
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
12 ounces chicken breast tenders (I chopped them before cooking)
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears) - I used a can
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas Cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese

PreparationPreheat 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.