Chicken-Chile Tostadas

Chicken-Chile Tostadas
Photo by Randy Mayor

Ingredients

  • 1 pound ground chicken breast
  • 1 tablespoon olive oil
  • ½ teaspoon ground chipotle chile pepper
  • 1 teaspoon lime juice
  • 1 cup prechopped onion
  • 2 tablespoons chopped fresh cilantro
  • ½ cup bottled fat-free salsa
  • + 25 more ingredients
    • ½ cup bottled fat-free salsa
    • ½ teaspoon salt
    • ¼ cup water
    • ¼ teaspoon ground cinnamon
    • 4 (6-inch) corn tortillas
    • 1 cup shredded iceberg lettuce
    • ¼ cup reduced-fat sour cream
    • 2 tablespoons chopped fresh cilantro
    • ½ teaspoon ground cumin
    • ½ teaspoon salt
    • 1 teaspoon bottled minced garlic
    • ¼ teaspoon ground cinnamon
    • 1 pound ground chicken breast
    • 4 (6-inch) corn tortillas
    • 1 cup (4 ounces) preshredded reduced-fat Mexican cheese blend or cheddar cheese
    • 1 tablespoon olive oil
    • ½ teaspoon ground cumin
    • 1 teaspoon bottled minced garlic
    • ¼ cup reduced-fat sour cream
    • ½ teaspoon ground chipotle chile pepper
    • 1 cup prechopped onion
    • 1 teaspoon lime juice
    • 1 cup shredded iceberg lettuce
    • 1 cup (4 ounces) preshredded reduced-fat Mexican cheese blend or cheddar cheese
    • ¼ cup water

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 crumb...

View full recipe at My Recipes

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