1 teaspoon ground cumin
1/4 teaspoon each of salt and pepper
2 teaspoons of canola oil
12 ounces of chicken tenders
1 cup of chopped red onion
1 can of whole corn kernels
1 cup of chopped zucchini and/or yellow squash
1/2 cup of salsa verde (such as Herdez)
3 tablespoons of chopped cilantro, divided
1 cup of shredded Monterey Jack or Jalapeno Pepper Jack Cheese
Rub chicken with cumin, salt and pepper and grill on BBQ or cook on stove top in a large non-stick pan over medium high heat.  In another large non-stick pan, cook onion, corn, and zucchini/squash mixture. Saute for 3 minutes or until soft. Add cubed chicken from grill or pan. Stir in salsa and cilantro and cook until water evaporates, about 5 minutes. Stir frequently.
Preheat broiler. Layer two tortillas at a time on a pan. Spray with cooking spray and broil for 3 minutes or until lightly brown. When all the tortillas are broiled, spoon chicken mixture and a handful of cheese in the center of the tortilla and return to broiler for 2 more minutes or until cheese melts. Continue with all of the tortillas. Sprinkle tostadas with cilantro and serve immediately.
