Photo: Beatriz Da Costa
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Amount per serving
- Calories: 754
- Calories from fat: 37%
- Fat: 31g
- Saturated fat: 15g
- Cholesterol: 208mg
- Sodium: 1517mg
- Carbohydrate: 50g
- Fiber: 11g
- Sugars: 5g
- Protein: 69g
- 8 tostada shells
- 1 16-ounce can refried beans
- 2 10-ounce packages fully cooked grilled chicken-breast strips
- 2 cups shredded romaine lettuce
- 1/2 cup sour cream (optional)
- 3/4 cup fresh salsa
- 1/2 cup (2 ounces) shredded Mexican cheese blend (or Monterey Jack or Cheddar)
- Heat oven to 225° F. Wrap the tostada shells in foil. Place in oven until warm, about 6 minutes.
Meanwhile, warm the beans in a small pan over medium-low heat. Place the chicken in a nonstick skillet and warm over medium heat, turning once, for 4 minutes.
Place 2 tostada shells on each plate. Divide the beans, chicken, lettuce, sour cream (if using), salsa, and cheese among the tostadas.
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