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
Recipe from Sunset

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 2. Top beans equally with chicken, onion, chilies, and cheese.
  3. 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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