Chicken-Pepper Tostadas

Oxmoor House
Chicken-Pepper TostadasRecipe
Photo: Oxmoor House
4 servings (serving size: 1 tostada)

Ingredients

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4 (6-inch) corn tortillas
Cooking spray
12 ounces frozen pepper stir-fry
12 ounces chicken breast tenders, cut into bite-sized pieces
2 1/2 teaspoons salt-free Mexican seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup (4 ounces) shredded reduced-fat sharp Cheddar or part-skim mozzarella cheese

Preparation

Prep: 10 Minutes
Cook: 11 Minutes

Preheat broiler.

Place tortillas on a baking sheet; lightly coat each tortilla with cooking spray. Broil 4 to 5 minutes or until crisp, turning once; set aside.

Place pepper stir-fry in a colander. Rinse in cold running water 30 seconds or until peppers thaw; drain well, and pat dry.

Coat a large skillet with cooking spray; place over medium-high heat until hot. Add pepper stir-fry; sauté 4 minutes. Add chicken, seasoning, salt, and red pepper. Sauté 2 to 3 minutes or until chicken is done.

Top each tortilla with 1/2 cup chicken mixture and 1/4 cup cheese. Broil 1 minute or until cheese melts.

Created date

April 2008

Nutritional Information

Calories 256
Caloriesfromfat 25 %
Fat 7.1 g
Satfat 3.9 g
Monofat 0.4 g
Polyfat 0.5 g
Protein 31 g
Carbohydrate 17.3 g
Fiber 2.9 g
Cholesterol 70 mg
Iron 1.2 mg
Sodium 627 mg
Calcium 314 mg