Mexican Pocket Bread Tostadas
Notes: Strips of grilled chicken or beef, available in supermarket meat sections, add low-fat protein to this quick take on a tostada.
Yield: Makes 4 servings
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Amount per serving
- Calories: 487
- Calories from fat: 14%
- Protein: 32g
- Fat: 7.6g
- Saturated fat: 3.7g
- Carbohydrate: 74g
- Fiber: 8g
- Sodium: 2078mg
- Cholesterol: 38mg
- 4 pocket breads (6 to 6 1/2 in.)
- 1 can (16 oz.) nonfat refried beans
- 6 ounces sliced grilled chicken breast or sliced grilled tender beef steak (see notes)
- 1/2 cup chopped red onion
- 1 can (7 oz.) diced green chilies
- 1 cup (1/4 lb.) shredded light or regular Mexican blend cheese or shredded reduced-fat cheddar cheese
- 3 cups finely shredded cabbage
- 1/2 cup fresh cilantro leaves
- About 3/4 cup tomato salsa
- Salt and pepper
- 1. Arrange pocket breads slightly apart on a 14- by 17-inch baking sheet. Spread 1/4 of the beans evenly on each round.
- 2. Top beans equally with chicken, onion, chilies, and cheese.
- 3. Bake in a 425° regular or convection oven until pocket breads are crisp and cheese is melted, about 8 minutes (6 minutes in a convection oven). Transfer each round to a plate. Mound cabbage equally on rounds and top with cilantro. Serve tostadas with salsa and salt and pepper to add to taste.
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