BBQ Chicken Tostada (meatless)
Portion Size: 1 slice (1/8 pizza)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1-pound meatless chicken, cut into thin strips | |
| 2 tablespoons canola oil | |
| 1 cup BBQ sauce | |
| 2 cups shredded green or red cabbage | Washed, trimmed and shredded |
| 2 tablespoons lemon juice | |
| 1/8 teaspoon ground black pepper | |
| ¼ cup light mayonnaise | For vegan: use vegan mayonnaise |
| 1 tablespoon light brown sugar | |
| 2 green onions | Washed, trimmed and thinly sliced |
| 1 cup fat free refried beans (fat free- no lard) | |
| 8 tostada shells (no lard variety) | |
| ½ cup thinly finely chopped red onion | Washed, peeled and finely chopped |
| 2 cups shredded low fat cheddar cheese | For vegan: use vegan cheese |
| 1 tablespoon fresh chopped cilantro (optional) |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a skillet, cook in oil chicken over medium heat until heated through drain. Stir in BBQ sauce. | Cook until internal temperature reaches 165 degrees F for 15 seconds. |
| 2 | In a small bowl, combine lemon juice, mayonnaise, brown sugar, green onions, cabbage and pepper. Cover and chill in refrigerator. | |
| 3 | To assemble place tostada shells on baking sheets. Spread beans on top. Top with chicken, red onions and cheese. | |
| 4 | Bake at 400 degrees F for 3-5 minutes or until warm and golden and cheese is melted. Remove from oven. | |
| 5 | To serve top with cabbage, and cilantro. |
