Tuesday, October 16, 2007

Mini Chicken Tostadas (8 Points)


4 6-inch flour tortillas
1 teaspoon Mexican seasonings
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons Canola oil
12 ounce Chicken breast chopped
1 cup red onion chopped
1 cup Corn (about 2 ears)
1/2 cup Salsa green
3 tablespoons Cilantro chopped
Cooking spray
1 cup Monterey jack cheese shredded
1 cup Bell pepper chopped
1 can (12 oz) Black beans


Preheat oven to 400 degrees.
Spray the inside of custard cups with non-stick cooking spray. Gently press the tortillas into the cups. Bake for 8 minutes at 400 degrees. Cool for 2 minutes and remove from the cups.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, bell pepper and beans to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Spoon the mixture into the shell. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Adapted from WW In No Time

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