Chicken-Chile Tostadas
By calypan
Ingredients
- 1 tablespoon olive oil
- 1 cup prechopped onion
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chile pepper
- 1/4 teaspoon ground cinnamon
- 1 pound ground chicken breast
- 1/2 cup bottled fat-free salsa
- 1/4 cup water
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon lime juice
- 4 (6-inch) corn tortillas (or El Paso or Ortega tostada shells)
- 1 cup shredded iceberg lettuce
- 1 cup (4 ounces) preshredded reduced-fat Mexican cheese blend or cheddar cheese
- 1/4 cup reduced-fat sour cream
Details
Preparation
Step 1
Preheat oven to 400°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to soften. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly. Add chicken; cook 4 minutes or until chicken is done, stirring to crumble. Add salsa, water, and salt; cook 3 minutes or until slightly thickened. Stir in cilantro and lime juice; remove from heat.
While chicken cooks, place tortillas directly on oven rack; bake at 400° for 5 minutes or until slightly crisp (or just use El Paso tostada shells). Place 1 tortilla on each of 4 plates; top each tortilla with 1/4 cup lettuce, 3/4 cup chicken mixture, 1/4 cup cheese, and 1 tablespoon sour cream.
Review this recipe