Chicken & Vegetable Tostadas
Servings: 4 Servings
Calories: 419kcal
Ingredients
- 8 6-inch gluten-free corn tortillas
- 2 tablespoons extra-virgin olive oil divided use
- 1½ cups chopped scallions
- 1½ cups fresh or frozen corn kernels
- 1 jalapeño pepper seeded and finely chopped
- 1 garlic clove finely chopped
- 1 cup mild salsa
- 1 teaspoon ground cumin
- 2½– 3 cups cooked chopped chicken
- Shredded cheddar cheese for topping (optional)
Instructions
- Preheat the oven to 350ºF. Divide the tortillas between 2 baking sheets and brush them with 1 tablespoon of the olive oil. Bake for 12-15 minutes until golden brown and crisp. Set aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the scallions, corn, jalapeño, and garlic. Cook, stirring occasionally, for 4-5 minutes. Stir in the salsa, cumin, and chicken. Remove from heat.
- Divide the mixture evenly among the crisp tortillas. Sprinkle the tostadas with cheese, if using.
Nutrition
Calories: 419kcal | Carbohydrates: 41g | Protein: 20g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 655mg | Potassium: 620mg | Fiber: 6g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 14.9mg | Calcium: 101mg | Iron: 2.8mg