Name: Chicken-Chile Tostadas
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup prechopped onion; 1 teaspoon bottled minced garlic; 1/2 teaspoon ground cumin; 1/2 teaspoon ground chipotle chile pepper; 1/4 teaspoon ground cinnamon; 1 pound ground chicken breast; 1/2 cup bottled fat-free salsa; 1/4 cup water; 1/2 teaspoon salt; 2 tablespoons chopped fresh cilantro; 1 teaspoon lime juice; 4 (6-inch) corn tortillas; 1 cup shredded iceberg lettuce; 1 cup (4 ounces) preshredded reduced-fat Mexican cheese blend or cheddar cheese; 1/4 cup reduced-fat sour cream

Servings: 4 persons

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

1
Preheat oven to 400u00b0.
2
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 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 crumble. Add salsa, water, and salt; cook 3 minutes or until slightly thickened. Stir in cilantro and lime juice; remove from heat.
3
While chicken cooks, place tortillas directly on oven rack; bake at 400u00b0 for 5 minutes or until slightly crisp. Place 1 tortilla on each of 4 plates; top each tortilla with 1/4 cup lettuce, 3/4 cup chicken mixture, 1/4 cup cheese, and 1 tablespoon sour cream.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken-Chile Tostadas

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