Miniature Chicken Tostadas

Oxmoor House
20 servings (serving size: 2 tostadas)

Ingredients

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1 cup finely chopped cooked chicken breast (skinned before cooking and cooked without salt)
1/2 cup finely chopped jícama
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
1/4 cup light mayonnaise
1 tablespoon drained diced pimiento
1 (4.5-ounce) can chopped green chiles, drained
8 (6-inch) corn tortillas

Preparation

1. Preheat oven to 350°.

2. Combine first 6 ingredients; set aside.

3. Cut each tortilla into 5 rounds, using a 2-inch biscuit cutter. Place rounds on a large baking sheet; bake at 350° for 6 minutes. Turn chips, and bake 2 to 3 additional minutes or until crisp.

4. Preheat broiler.

5. Spread chicken mixture over chips (about 1 tablespoon per chip). Broil 5 1/2 inches from heat 3 minutes or until mixture is hot and bubbly. Serve immediately.

Created date

April 2008

Nutritional Information

Calories 50
Caloriesfromfat 22 %
Fat 1.2 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.2 g
Carbohydrate 6 g
Fiber 0.6 g
Cholesterol 10 mg
Iron 0.0 mg
Sodium 104 mg
Calcium 0.0 mg