Hi all, For almost 10 years we have been working for Wiley Publishing, which produces the Cooking for Dummies series. (www.dummies.com) We have just finished our 24th insert for them with titles from Basic Cooking to BBQing, from Books for cancer survivors to afflictions like diabetes. We have also covered diets like the Paleo, Mediterranean and Chia. Quick Chicken Tostada is from the Diabetes Cookbook for Dummies 3rd edition, authored by Alan L. Rubin, MD and Cait James, MS. This recipe courtesy of Heather Dismore Quick Chicken Tostadas Makes 6 Servings Although Mexican foods are often considered high in fat and cholesterol, most ingredients such as beans, chicken and olives are very healthy. Cutting out or limiting, the fried tortilla, extra cheese and high-fat sour cream makes these tostadas light and healthy.
6 whole-wheat flour tortillas
Nonstick cooking spray
¾ pound cooked chicken
¾ cup salsa
¼ teaspoon cayenne pepper
¼ teaspoon chili powder
1 cup diced red pepper
Salt and Pepper
1 cup shredded cheddar cheese
1 tablespoon minced cilantro or green onions (optional)
2 tablespoons minced black olives (optional)
6 tablespoons low-fat sour cream (optional)
3 tablespoons prepared guacamole (optional)
1 – Preheat the oven to 400 degrees. Spray tortillas lightly with cooking spray. Place tortillas on cookie sheet and into oven, toast until crisp (approx. 2-3 minutes) Remove from oven and set aside. Reduce oven to 375 degrees
2 – Mix the chicken, salsa, cayenne pepper, chili powder, red pepper and salt and pepper to taste, together in a mixing bowl. Top each tostada with one-sixth of the chicken mixture.
3 – Top each tostada with one-sixth of the cheddar cheese, return to the oven. Cook until chicken is heated through and the cheese is melted (Approx. 5-7 minutes)
4 – If desired top each tostada with ½ teaspoon cilantro or green onions, 1 tablespoon sour cream, and 1 teaspoon black olives.
A great quick recipe – try it!