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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. These are great for gatherings where you can let everyone add their own favorite toppings. —Marla Clark, Moriarty, New Mexico
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    6 servings

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, sliced ripe olives, sliced green onions, chopped cilantro, sliced radishes, diced avocado and additional salsa

Directions

  • 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.
  • Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese.
  • 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.

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