Print Options
Chicken Tostada Cups
Several years ago I tried a version of these cups at a restaurant in Santa Fe, and I wanted to make my own spin. They're perfect for gatherings where you can let everyone add their own favorite toppings. —Marla Clark, Moriarty, New Mexico
Ingredients
- 12 corn tortillas (6 inches), warmed
- Cooking spray
- 2 cups shredded rotisserie chicken
- 1 cup salsa
- 1 can (16 ounces) refried beans
- 1 cup shredded reduced-fat Mexican cheese blend
- Optional toppings: Shredded lettuce, reduced-fat sour cream, chopped cilantro, diced avocado, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa
Directions
- 1. Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.
- 2. Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese.
- 3. Bake until heated through, 9-11 minutes. Serve with toppings as desired.
Nutrition Facts
2 tostada cups: 338 calories, 11g fat (4g saturated fat), 52mg cholesterol, 629mg sodium, 35g carbohydrate (2g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
© 2024 RDA Enthusiast Brands, LLC
