Crispy Turkey Tostadas

INGREDIENTS:
1 14-ounce can petite diced tomatoes, preferably with jalapeños (Rotel works well)
1 medium onion, thinly sliced
3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
8 corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted
1/4 cup prepared salsa
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro
1 cup shredded romaine lettuce
1/2 cup shredded Monterey Jack cheese

DIRECTIONS:
1.Position racks in the upper and lower thirds of the oven; preheat to 375°F.

2.Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.

3.Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.

4.Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.

5.To assemble tostadas, spread each crisped tortilla with 1.Position racks in the upper and lower thirds of the oven; preheat to 375°F.

Tips & Notes
Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Nutrition Per serving: 397 calories; 15 g fat ( 5 g sat , 7 g mono ); 86 mg cholesterol; 34 g carbohydrates; 33 g protein; 8 g fiber; 621 mg sodium; 709 mg potassium.

Nutrition Bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat

SOURCE:
http://www.eatingwell.com/recipes/crispy_turkey_tostadas.html

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