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Mexican Pocket Bread Tostadas





Yields
Makes 4 servings

Notes: Strips of grilled chicken or beef, available in supermarket meat sections, add low-fat protein to this quick take on a tostada.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 487Calories from Fat 14
% Daily Value *
Total Fat 7.6g12%

Saturated Fat 3.7g19%
Cholesterol 38mg13%
Sodium 2078mg87%
Total Carbohydrate 74g25%

Dietary Fiber 8g32%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.