Quick & Easy Chicken Tostadas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 263.0
- Total Fat: 8.2 g
- Cholesterol: 56.4 mg
- Sodium: 130.0 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 4.8 g
- Protein: 24.7 g
View full nutritional breakdown of Quick & Easy Chicken Tostadas calories by ingredient
Introduction
These tostadas are healthy, easy to make and kid-friendly. Feel free to top them with extra veggies of your choice! These tostadas are healthy, easy to make and kid-friendly. Feel free to top them with extra veggies of your choice!Number of Servings: 4
Ingredients
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4 6-inch corn tortillas
1 poblano pepper, seeds removed and chopped
1/2 cup roasted corn (available in the frozen foods aisle)
1/2 teaspoon chili powder
1 cup grape tomatoes, quartered
1/2 teaspoon ground cumin
1 lime, zested and juiced
12 ounces cooked chicken breast, diced
1/4 cup shredded reduced-fat Mexican-blend cheese
1/2 avocado, diced
2 tablespoons chopped cilantro
Tips
In summertime, grill the corn yourself. If you can't find roasted corn, use canned or frozen corn kernels.
Directions
Preheat the oven to 350 degrees. Lightly spray one side of each tortilla with nonstick cooking spray. Sprinkle chili powder on each tortilla and place on a baking sheet. Bake until crisp, about 10 minutes, flipping the tortillas halfway through. Remove from oven and set aside to cool.
While the tortillas are cooking, place a small skillet over medium-high heat. Add the poblano and cook, stirring occasionally, until the edges start to char. Remove from heat.
In a medium bowl, combine the corn, cooked pepper, chili powder, tomatoes, cumin, and lime. Place one heaping cup of the mixture on each tortilla. Top each tostada with 3 ounces of chicken and one tablespoon cheese. Bake just until the cheese has melted, about five minutes.
Remove from the oven and top with the avocado and cilantro. Serve immediately.
Serving Size: Makes 4 tostadas
Photo credit: PhotoKitchen.net
While the tortillas are cooking, place a small skillet over medium-high heat. Add the poblano and cook, stirring occasionally, until the edges start to char. Remove from heat.
In a medium bowl, combine the corn, cooked pepper, chili powder, tomatoes, cumin, and lime. Place one heaping cup of the mixture on each tortilla. Top each tostada with 3 ounces of chicken and one tablespoon cheese. Bake just until the cheese has melted, about five minutes.
Remove from the oven and top with the avocado and cilantro. Serve immediately.
Serving Size: Makes 4 tostadas
Photo credit: PhotoKitchen.net
Member Ratings For This Recipe
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CHEFGLORIA1030
This recipe does not say what to do with the poblano pepper. We roast until charred (gas stove top, grill, broiler, etc.). Then immediately put in a covered bowl to steam a bit; after a few minutes remove the charred outer layer. Now remove stem, seeds, and dice into small pieces to add to the corn. - 7/20/12
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CD10263998
OK I did my pico recipe and added the grilled poblano and sweet corn - this is truly amazing. I am a vegetarian, so used black beans instead of chicken and added roasted garlic to the salsa. Not only will I make this again, I have sent this to half a dozen friends that are already drooling! - 7/19/12
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NADS1959
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TURTLERASKIN
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SEWNSEW16
