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 chicken | Cook 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 avocado | Sliced. (Optional.) |
| 1/4 teaspoon lemon juice | |
| 1 1/2 cups shredded low fat cheddar or Monterey Jack cheese | |
| 2 medium tomatoes | Washed and minced. |
| 4 cups shredded lettuce | |
| 1/2 cup light sour cream | |
| Hot taco sauce | Optional. |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Heat tostada shells as directed on package. | |
| 2 | In a saucepan, heat beans over medium heat until hot. | |
| 3 | In a large skillet, heat chicken, chili powder, oregano, salt, cumin, and tomato sauce until hot. | Cook until internal temperature reaches 165°F. |
| 4 | Peel and cut avocado lengthwise into slices; sprinkle with lemon juice. | |
| 5 | Spread 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. | |
| 6 | Arrange lettuce, tomato, and avocado slices on top. | |
| 7 | Serve with sour cream and taco sauce. |
Posted in Chicken Dinner Recipes
