Chicken-Chile Tostadas

Randy Mayor
If you can't find ground chicken, grind your own by putting raw skinless, boneless chicken in a food processor. Pulse with the chopping blade until roughly chopped for the best texture. Tortillas are usually fried for tostadas, but here the tortillas are baked for a crunchy texture.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 341
Caloriesfromfat 24 %
Fat 11.6 g
Satfat 5.2 g
Monofat 3 g
Polyfat 0.9 g
Protein 35.9 g
Carbohydrate 21.7 g
Fiber 2.6 g
Cholesterol 86 mg
Iron 1.6 mg
Sodium 751 mg
Calcium 296 mg

Ingredients

1 tablespoon olive oil
1 cup prechopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/4 teaspoon ground cinnamon
1 pound ground chicken breast
1/2 cup bottled fat-free salsa
1/4 cup water
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
4 (6-inch) corn tortillas
1 cup shredded iceberg lettuce
1 cup (4 ounces) preshredded reduced-fat Mexican cheese blend or cheddar cheese
1/4 cup reduced-fat sour cream

Preparation

Preheat oven to 400°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to soften. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly. Add chicken; cook 4 minutes or until chicken is done, stirring to crumble. Add salsa, water, and salt; cook 3 minutes or until slightly thickened. Stir in cilantro and lime juice; remove from heat.

While chicken cooks, place tortillas directly on oven rack; bake at 400° for 5 minutes or until slightly crisp. Place 1 tortilla on each of 4 plates; top each tortilla with 1/4 cup lettuce, 3/4 cup chicken mixture, 1/4 cup cheese, and 1 tablespoon sour cream.

Note:

January 2005