Roasted Corn and Chicken Tostada

Roasted Corn and Chicken Tostada
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 473.2
  • Total Fat: 14.1 g
  • Cholesterol: 90.7 mg
  • Sodium: 1,074.8 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 9.7 g
  • Protein: 44.0 g

View full nutritional breakdown of Roasted Corn and Chicken Tostada calories by ingredient
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Number of Servings: 1


    La Banderita Fat Free Soft Taco Tortillas, 1 serving
    Del Monte Whole Kernel Corn, .13 cup
    Canola Oil, 1 1tsp
    Chicken Breast, no skin, 4 ounces
    Chili powder, .5 tsp
    Ground Cumin, 0.25 tsp
    Salsa, .25 cup
    Beans, black, .25 cup
    Iceberg Lettuce (salad), 1 cup, shredded or chopped
    Kraft 2% Mild Cheddar Cheese, 1 oz
    Daisy Light Sour Cream, 1 tbsp


1.Lightly coat both sides of tortilla with cooking spray. Place on baking sheet. Bake at 400 F about 10 minutes or until crisp.
2.Meanwhile, in small nonstick skillet coated with cooking spray cook corn over medium-high heat for 1 to 3 minutes or until beginning to brown, stirring frequently. Remove from skillet. Set aside.
3.In same small skillet heat oil. Add chicken, chili powder and cumin. Cook and stir over medium-high heat for 2 to 3 minutes or until chicken is no longer pink. Stir in salsa, beans and corn. Heat through.
4.Place tortilla on serving plate. Top with lettuce, chicken mixture, cheese and sour cream. Serve immediately.

Number of Servings: 1

Recipe submitted by SparkPeople user JAYDENSMOM2004.

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