Chicken Tostadas

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Chicken Tostadas."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/chicken-tostadas-recipe.htm>  05 December 2008.

Chicken Tostada Photo
Chicken Tostada
Prep and Cook Time: 28 minutes
Yield: Makes 6 servings
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Ingredients:
6
(8-inch) flour tortillas

Nonstick cooking spray

1
can (15 ounces) black beans, rinsed and drained

1/2
cup hot salsa

2
teaspoons chili powder, divided

1
teaspoon ground cumin, divided

12
ounces chicken tenders

2
cups finely chopped tomatoes, well drained

1
cup chopped onion

1-1/2
cups (6 ounces) shredded Cheddar cheese

2
cups shredded romaine or iceberg lettuce



Preparation:
1.
Preheat oven to 350°F. Place tortillas on two large baking sheets, overlapping as little as possible. Spray both sides of tortillas with nonstick cooking spray. Bake 7 minutes. Turn tortillas over and bake 3 minutes more or until no longer soft and flexible.

2.
While tortillas are baking, place beans in food processor and process until smooth. Transfer to medium saucepan. Stir in salsa, 1 teaspoon chili powder and 1/2 teaspoon cumin; bring to a boil over medium heat.

3.
Cut chicken into 1/2-inch pieces. Sprinkle with remaining 1 teaspoon chili powder and 1/2 teaspoon cumin. Coat large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 5 minutes or until cooked through.

4.
Spread bean mixture on tortillas to within 1/2 inch of edges. Top with chicken, tomatoes, onion and cheese. Bake 2 minutes or just until cheese is melted. Top with lettuce; serve immediately.


Note: For a special touch, top each tostada with a dollop of sour cream.

Nutritional Information:
Serving Size:
Sodium 599 mg
Protein 30 g
Fiber 7 g
Carbohydrate 39 g
Cholesterol 65 mg
Total Fat 14 g
Calories 379
Dietary Exchange:
Meat 2-1/2
Vegetable 2
Starch 2
Fat 1


This recipe appears in: Mexican