Mexican Pocket Bread Tostadas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Strips of grilled chicken or beef, available in supermarket meat sections, add low-fat protein to this quick take on a tostada. 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 |
Directions:
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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