Chicken Tostadas

Portion Size: 1 tostada ( ¼  cup chicken mixture, ¼ cup beans, 2 T. cheese; Topped with approx.  1 T. avocado, 1 T. tomato, ½ cup lettuce, 1 t. sour cream) 

Ingredients: Yields: 8 servings

Ingredients Notes: 
8 six-inch tostadas shells
2 cans (16 ounces) fat free refried beans
2 cups diced and cooked chickenCook until internal temperature reaches 165°F. 
1 1/2 teaspoon chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 can (12 ounce) no salt added tomato sauce
1 medium avocadoSliced. (Optional.)
1/4 teaspoon lemon juice
1 1/2 cups shredded low fat cheddar or Monterey Jack cheese
2 medium tomatoesWashed and minced.
4 cups shredded lettuce
1/2 cup light sour cream
Hot taco sauceOptional.
For gluten free (GF): Use GF tostadas shells and GF refried beans. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point / Quality Assurance
1Heat tostada shells as directed on package.
2In a saucepan, heat beans over medium heat until hot.
3In a large skillet, heat chicken, chili powder, oregano, salt, cumin, and tomato sauce until hot.Cook until internal temperature reaches 165°F. 
4Peel and cut avocado lengthwise into slices; sprinkle with lemon juice.
5Spread about 1/4 cup of the beans on each tostada shell; top with about 1/4 cup chicken mixture.  Sprinkle 2 tablespoons cheese over each.
6Arrange lettuce, tomato, and avocado slices on top.  
7Serve with sour cream and taco sauce.

Jacqueline Larson M.S., R.D.N. and Associates