ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Miniature Chicken Tostadas

Yield 20 servings (serving size: 2 tostadas)

Ingredients

  • 1 cup finely chopped cooked chicken breast (skinned before cooking and cooked without salt)
  • 1/2 cup finely chopped jícama
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
  • 1/4 cup light mayonnaise
  • 1 tablespoon drained diced pimiento
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 8 (6-inch) corn tortillas

Nutrition Information

  • calories 50
  • caloriesfromfat 22 %
  • fat 1.2 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.2 g
  • carbohydrate 6 g
  • fiber 0.6 g
  • cholesterol 10 mg
  • iron 0.0 mg
  • sodium 104 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 6 ingredients; set aside.

  3. Cut each tortilla into 5 rounds, using a 2-inch biscuit cutter. Place rounds on a large baking sheet; bake at 350° for 6 minutes. Turn chips, and bake 2 to 3 additional minutes or until crisp.

  4. Preheat broiler.

  5. Spread chicken mixture over chips (about 1 tablespoon per chip). Broil 5 1/2 inches from heat 3 minutes or until mixture is hot and bubbly. Serve immediately.

501 Delicious Heart Healthy Recipes