This summer tostada is packed with flavor but not with calories. Fresh veggies and a crispy crust make it a cross between a pizza and loaded nachos. You could try grilling up the vegetables instead of preparing them on the stove for even more of a summer-fare feeling.
Serves 4. Calories: 310, Protein: 30, Carbs: 24, Fat: 10
-
Chicken Tostada
Fresh and Clean Chicken Tostada
Cooking Spray
12 ounces chicken breast tenders, cubed
1 tsp. cumin
salt and pepper
1 teaspoon Mrs. Dash Lime or Chipotle Seasoning
1 small onion (red or yellow) chopped
1 cup fresh corn kernels
1 cup chopped zucchini
1/2 cup salsa verde
3 tablespoons cilantro (fresh)
4 low carb, non/low-fat tortillas
1/2 cup Jalapeno Jack Cheese
1/4 cup Cojita cheese
1/4 cup black beans
Cayenne pepper, to taste
DIRECTIONS:
Heat oven to 400 degrees. Spray nonstick skillet with Pam. Toss chicken and spices into pan and saute 3 minutes. Remove from heat. Toss in the onions and begin to caramelize (about 3 minutes) and then add in corn, zucchini for 2 minutes. Add chicken back in and cook until chicken is no longer pink. Stir in salsa. Remove from heat. Spray each tortilla with spray. Bake for 7 minutes or until crisp but not overly brown. Spoon 1/4 of chicken mixture onto each tortilla. Sprinkle with beans, cheese and cilantro. Add red pepper, if desired. Return to oven for 3 more minutes. Cheese should be melted and tortilla should be crisp.