Mexican Pocket Bread Tostadas
Notes: Strips of grilled chicken or beef, available in supermarket meat sections, add low-fat protein to this quick take on a tostada.
How to Make It
Step 1
1
Arrange pocket breads slightly apart on a 14- by 17-inch baking sheet. Spread 1/4 of the beans evenly on each round.
Step 2
2
Top beans equally with chicken, onion, chilies, and cheese.
Step 3
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.
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
Step 1
1
Arrange pocket breads slightly apart on a 14- by 17-inch baking sheet. Spread 1/4 of the beans evenly on each round.
Step 2
2
Top beans equally with chicken, onion, chilies, and cheese.
Step 3
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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