Chicken Tostada Cups
Several years ago I tried a version of these cups at a restaurant in Santa Fe, and I wanted to make my own spin. They're perfect for gatherings where you can let everyone add their own favorite toppings. Dovetailing Tip: Shred and set aside 2 cups of chicken to use in Bacon-Chicken Club Pizza on day 4.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 89
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 89
12 corn tortillas (6 inches), warmed
cooking spray
2 cups shredded rotisserie chicken
1 cup salsa
1 can (16 ounces) refried beans
1 cup shredded Mexican cheese blend
Optional toppings: Shredded lettuce, reduced-fat sour cream, chopped cilantro, diced avocado, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa
Directions:
Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.
Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese.
Bake until heated through, 9-11 minutes. Serve with toppings as desired.
Source: tasteofhome.com
Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese.
Bake until heated through, 9-11 minutes. Serve with toppings as desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
