Barbedcued Chicken Tostados

By dette

For an easy dinner or a summer pool party, everyone will love these tostados-especially the cook since they're so easy to prepare.

Ingredients

• 2 # skinless boneless chicken thighs, trimmed of all fat
• and cut into strips
• 1 c. prepared barbecue sauce
• 1 (4 1/2 oz) can choppe mild green chiles, drained
• 2 tomatoes, seeded and diced
• 1/2 small red onion, minced
• 1/4 c. chopped cilantro
• 1 garlic clove, minced
• 1 tbsp red wine vinegar
• 2 tsp olive oil
• 1/4 tsp salt
• 8 (6 inch) fat-free flour tortillas
• 1 c. canned fat-free refried beans
• 8 scallions, finely chopped
• 1 c. shredded reduced-fat Monterey Jack cheese
• 1/4 c. light sour cream
• Cilantro sprigs, to garnish

Details

Servings 7

Preparation

Step 1

Comgine the chicken, barbecue sauce, and chiles in a large nonstick saucepan; bring to a boil. Reduce the heat and simmer, covered, until the chicken is tender and cooked throughk about 25 inutes. Remove from the heat and let cool.

Meanwhile, combine the tomatoes, onion, chopped cilantro, garlic, vinegar, oil, and salt in a medium bowl until blended. Set aside.

Preheat the oven to 425 degreese. Spray a large nonstick baking sheet with nonstick spray.

Place the tortillas on the baking sheet. Spread each with the beans, then top with the chicken mixture, scallions, and cheese. Bake until the cheese is melted and bubbly, about 15 minutes. Tope each tosstado with the tomato mixture, sour cream and cilantro sprigs.

358 cal; 12 g tot fat; 4 g sat fat; 87 mg chol; 864 mg sod; 27 g carb; 4 g fib; 33 g prot; 195 mg calc POINTS: 8