Chicken Tostadas

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Family-pleasing Chicken Tostadas give leftover chicken a flavorful boost. To vary the taste, substitute plain Jack cheese for less spice. Or, if you'd prefer more flavor, sprinkle chopped pickled jalapeños on top.

Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 553
Fat 26 g
Satfat 9 g
Protein 37 g
Carbohydrate 45 g
Fiber 14 g
Cholesterol 85 mg
Sodium 1323 mg

Ingredients

8 6-inch flour or corn tortillas
2 avocados, pitted, cut into 1/2-inch chunks
1 tablespoon lime juice
1/2 teaspoon salt
1 cup fat-free refried beans
2 cups shredded cooked chicken breast
1 1/2 cups shredded pepper Jack (about 4 oz.)
2 cups shredded romaine lettuce
1 cup tomato salsa

Preparation

1. Preheat oven to 400°F. Line a baking sheet with heavy-duty foil. Mist both sides of tortillas with cooking spray. Place on sheet and bake until crisp, about 8 minutes.

2. Toss avocados with lime juice; season with salt. Spread some beans on each tortilla, top with chicken and avocado. Sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes. Top with lettuce and salsa and serve immediately.

Note:

June 2013