Mixed Tostadas
Ingredients
- oil for shallow frying
- 14 freshly prepared unbaked corn tortillas
- 8 oz mashed red kidney or pinto beans
- 1 iceberg lettuce shredded
- oil and vinegar dressing optional
- 2 cooked chicken breasts skinned and thinly sliced
- 8 oz Guacamole
- 4 oz coarsely grated Cheddar cheese
- pickled jalapeno chillies seeded and sliced, to taste
Instructions
- Heat the oil in a frying pan and fry the tortillas until golden brown on both sides and crisp but not hard.
- Spread each tortilla with a layer of beans. Put a layer of shredded lettuce (which can be left plain or lightly tossed with a little dressing) over the beans.
- Arrange pieces of chicken in a layer on top of the lettuce. Carefully spread over a layer of the Guacamole and finally sprinkle over a layer of the grated cheese.
- Arrange the mixed tostadas on a large platter. Serve on individual plates but eat using your hands.
Calories: 184 kcal
Carbohydrates: 18 g
Protein: 13 g
Fat: 7g
Saturated Fat: 2 g
Cholesterol: 29 mg
Sodium: 85 mg
Potassium: 323 mg
Fiber: 5 g
Sugar: 1 g
Vitamin A: 304 IU
Vitamin C: 3 mg
Calcium: 99 mg
Iron: 1 mg