Chicken Leftover Tostada
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 262.7
- Total Fat: 8.6 g
- Cholesterol: 45.6 mg
- Sodium: 865.0 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 5.3 g
- Protein: 21.2 g
View full nutritional breakdown of Chicken Leftover Tostada calories by ingredient
Submitted by: CHEF_MEG
Introduction
Tostada means toasted in Spanish, and in this simple recipe, Chef Meg makes a crunchy, crispy, chewy, cheesy tostada using leftovers from her Slow Cooker Provencal Chicken and Beans dish. Tostada means toasted in Spanish, and in this simple recipe, Chef Meg makes a crunchy, crispy, chewy, cheesy tostada using leftovers from her Slow Cooker Provencal Chicken and Beans dish.Number of Servings: 4
Ingredients
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2 servings (2 cups) Slow Cooker Provencal Chicken and Beans
4 8-inch corn tostadas*
4 c mixed salad greens
3/4 c tomato salsa
1/2 c monterey jack cheese, shredded
*Some grocery stores carry tostadas, which are slightly drier and crispier than tortillas. If you can't find them, use corn tortillas--or your favorite kind of wrap.
Directions
Preheat oven to broiler setting. Place tortillas on a sheet pan. Layer on 1/2 cup of the bean mixture then salsa and 1/8 cup (1 ounce) of cheese. Heat under broiler just until the cheese melts. Place a cup of mixed greens on top of each tostada and serve.
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Member Ratings For This Recipe
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I didn't have leftover beans but put some chick peas in the food processor along with some salsa and it was delicious! The tostada was a big hit with my husband too. This is a great way to use leftover chicken and a great addition to my food rotation on night's when I need a tasty quick fix! - 6/25/12
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Delicious way to serve left-overs, but pretty high in sodium. I used no-sodium salsa and (actually) no-sodium beans with the chicken, etc. Used whole wheat, low-fat tortillas which I grilled first to make crispy and pre-heated the meat/bean mixture. Less time under broiler so crispier greens - 7/15/10
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