Chicken Vegetable Tostadas

1T. cumin
1/4t. salt and pepper
2t. canola oil
12oz. chicken breasts about (4)
1 red onion (I use ½ orange pepper)
2 ears of fresh corn kernals, or just 1 can of corn
1 chopped zucchini (I use 2 small or 1 very big)
1/2 c. green salsa
3T. chopped cilantro
Flour Tortillas (I use the fresh ones from Costco that you cook)
Monterey jack Cheese
(I like sour cream and lettuce on top)
--Pour canola oil in frying pan. Cut chicken breasts into bite size pieces and sprinkle the cumin and salt and pepper on top, add it to the oil and saute for 3 min. Then add onion, zucchini, and corn, continue cooking until the chicken is done. Stir in salsa and cilantro. Cook until liquid is almost all evaporated. For best results... spray flour tortilla with cooking spray, then broil the tortilla until it is crisp, just a few brown spots. Place above mixture on tortilla and sprinkle with cheese. Place it back in the oven on broil for just a second until cheese is melted.