Skinny Baked Chicken Tostadas

Wednesday, May 28, 2014

From our skinny table to yours...

This was our first time making tostadas and can we just say we were pretty happy with how they turned out ;)  Order tostadas at any restaurant and you can be sure you're eating a LOT of calories.  Typically the tortilla is fried and everything else is just plain greasy.  Well we hit a homerun with this baked shell, refried black bean, grilled chicken and veggie combo.  These are definitely worth trying!

Not only is this a super delicious meal, but look at that platter!  It just looks fun, and what way to host a summer fiesta!  Pair with a corona light and can you say perfection! 
This is super easy meal to throw together.  We started off by baking up our wheat tortillas.  Then we spread a thin layer of delicious refried black beans.  We then topped with grilled chicken, peppers and onions which were seasoned with cumin, lime juice and garlic galore.  Top with chopped spinach, pickled jalapenos (our new poppable obsession) and a little guac if you desire!  SO good :)

YUM!  Hope you enjoy :)
Nutrition Facts Per Serving (Includes guacamole topping)
Serves: 6
Serving size: 1 tostada
Calories: 311
Fat: 13.3 grams
Carbs: 33.6 grams
Dietary fiber: 8.3 grams
Protein: 16.4 grams
Tostado Ingredients
1 half pound organic chicken thinly sliced
1/2 cup refried black beans
2 peppers sliced
1 red onion sliced
1 cup pickled jalapeno
1 tbsp. cumin
1 tbsp. chili powder
3 cloves garlic
1 lime
6 tbsp. reduced fat shredded Mexican blend cheese
2 cups chopped spinach
1/2 cup of your favorite salsa
1 tbsp. olive/coconut oil
6 small wheat flour soft tortilla shells
*SO important to buy all organic ingredients when you can*
Guacamole Ingredients
1 avocado
1/2 cup chopped tomatoes
1 garlic clove minced
1/2 jalapeno minced
1/4 yellow onion minced
1 handful chopped cilantro
Juice from one lime
pinch of salt
Let's get cooking!
1.  Preheat oven to 300 then bake shells for 5 minutes - flipping halfway through.
2.  Add one tbsp. oil to saute pan.  Add sliced onions and peppers.  Saute for 3-5 minutes then add raw chicken slices along with cumin, chili powder, garlic and juice from one lime.  Saute for approx. 7-8 minutes or until chicken is cooked throughout - chicken should be white in the center.
3.  Meanwhile heat re-fried beans until warm over medium low heat.  Approx. 2-3 minutes
4.  To make guacamole topping if desired - scoop out avocado and give a quick mash.  Add pinch of salt, minced yellow onion, minced garlic clove, minced jalapeno, chopped tomatoes, juice of 1 lime, and chopped cilantro.
5.  Begin to assemble - spread beans onto toasted tostado, add seasoned chicken and veggies.  Top with one handful chopped spinach, pickled jalapenos, 1 tbsp. salsa and 1 tbsp. Mexi cheese.  Top with guacamole if you choose.

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