Ingredients
2 chicken breast halves, cooked and sliced
1 can 16 oz fat free refried beans
1 cup Mexican blend shredded cheese
8 round corn tortilla
1 cup shredded lettuce, optional
1/4 cup sour cream, optional
1/4 cup diced tomatoes, optional
1 can 16 oz fat free refried beans
1 cup Mexican blend shredded cheese
8 round corn tortilla
1 cup shredded lettuce, optional
1/4 cup sour cream, optional
1/4 cup diced tomatoes, optional
Notes / Directions
1. Season and cook the chicken. I seasoned the chicken with a little cumin. I par baked it and finished it on the grill pan.
2. Cut the chicken in strips.
3. Cut each corn tortilla in half. A pizza cutter works well.
4. Place the tortillas under the broiler turning when the top side starts to brown.
5. While the tortillas crisp up, heat the refried beans in a pot over medium heat.
6. Stir until beans has been heated through. Remove from heat.
7. Spread each tostada with enough bean to cover all around and place on a baking sheet. About a tablespoon each.
8. Top with 2 or 3 pieces of chicken.
9. Sprinkle a tablespoon of cheese on each tostada and place under the broiler at 400 degrees for 3 minutes or until cheese has melted.
10. Top with lettuce, tomato, light sour cream (plain greek yogurt) and salsa. (Optional)
Serving Size - 4 tortilla halves
21 Day Fixers - 1.5 Yellow, 1 Red (more if Greek yogurt is used), 1 Blue, 1 Green
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