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Ingredientes
- 4 x pocket breads - (6" to 6 1/2" dia)
- 1 can nonfat refried beans - (16 ounce)
- 6 ounce sliced grilled chicken breast or possibly sliced grilled tender beef steak
- 1/2 c. minced red onion
- 1 can diced green chilies - (7 ounce)
- 1 c. shredded light or possibly regular Mexican blend cheese - (1/4 lb) (or possibly shredded reduced-fat cheddar cheese)
- 3 c. finely-shredded cabbage
- 1/2 c. fresh cilantro leaves
- 3/4 c. tomato salsa - (about) Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Arrange pocket breads slightly apart on a 14- by 17-inch baking sheet. Spread 1/4 of the beans proportionately on each round.
- Top beans equally with chicken, onion, chilies, and cheese.
- Bake in a 425 degree regular or possibly convection oven till pocket breads are crisp and cheese is melted, about 8 min (6 min 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 in to taste.
- This recipe yields 4 servings.
- Comments: Strips of grilled chicken or possibly beef, available in supermarket meat sections, add in low-fat protein to this quick take on a tostada.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 202 | |
| Calories from Fat 41 | 20% |
| Total Fat 4.63g | 6% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.07g | |
| Cholesterol 22mg | 7% |
| Sodium 535mg | 22% |
| Potassium 751mg | 21% |
| Total Carbs 26.79g | 7% |
| Dietary Fiber 8.0g | 27% |
| Sugars 6.1g | 4% |
| Protein 15.03g | 24% |
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