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Chicken-Pepper Tostadas

Photo: Oxmoor House
Prep time 10 mins
Cook time 11 mins
Yield 4 servings (serving size: 1 tostada)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

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

  4. 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.

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

Cooking Light Superfast Suppers