2 small chicken breasts

Ground cumin, kosher salt and black pepper, to taste

1 large or 2 small zucchini, diced

1/3 cup diced red onion

1/2 cup cherry tomatoes, halved

1/2 cup frozen or fresh corn

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/8 teaspoon garlic powder

Kosher salt and black pepper to taste

6-8 corn tortillas

3/4 cup shredded pepper Jack cheese

Cilantro, optional

Preheat oven to 400 degrees.
Brush or spray the corn tortillas with oil then lay them in a single layer on a baking sheet.
Sprinkle with kosher salt and bake for 10-12 minutes or until lightly browned and crisp.
The tostada shells can be made a couple days in advance and stored in an airtight container.
Preheat grill to medium-high heat.
Season the