Low Fat Chicken Tostadas Recipes

SHREDDED CHICKEN TOSTADAS

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

SKINNY SPICY TOSTADAS

Steps:

• Preheat oven to 425° F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes; turn. Bake about 3 minutes more until lightly browned and crisp.
• Meanwhile, in a large skillet, heat the remaining 3 teaspoons oil over medium-high heat. Add onion, chile pepper, and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
• Sprinkle tortillas with half of the cheese. Spoon the bean mixture over the cheese. Sprinkle evenly with the remaining cheese. Bake about 4 minutes or until cheese is melted. Sprinkle with cilantro.

LOW FAT CHICKEN TOSTADAS

Steps:

• In a large bowl combine the chicken, lettuce, green bell pepper, tomatoes and onions. Mix together and set aside.
• Heat tortillas by placing them in a large dry skillet over medium high heat and turning once until golden and puffy.
• To Assemble Tostadas: Place a tortilla on a plate, top with some of the chicken mixture and garnish with sour cream, salsa and cheese. Repeat with all tortillas.

LOW FAT CHICKEN TOSTADAS

Steps:

• In a large bowl combine the chicken, lettuce, green bell pepper, tomatoes and onions. Mix together and set aside.
• Heat tortillas by placing them in a large dry skillet over medium high heat and turning once until golden and puffy.
• To Assemble Tostadas: Place a tortilla on a plate, top with some of the chicken mixture and garnish with sour cream, salsa and cheese. Repeat with all tortillas.

LOW FAT CHICKEN TOSTADAS

Steps:

• In a large bowl combine the chicken, lettuce, green bell pepper, tomatoes and onions. Mix together and set aside.
• Heat tortillas by placing them in a large dry skillet over medium high heat and turning once until golden and puffy.
• To Assemble Tostadas: Place a tortilla on a plate, top with some of the chicken mixture and garnish with sour cream, salsa and cheese. Repeat with all tortillas.

LOW FAT CHICKEN TOSTADAS

Steps:

• In a large bowl combine the chicken, lettuce, green bell pepper, tomatoes and onions. Mix together and set aside.
• Heat tortillas by placing them in a large dry skillet over medium high heat and turning once until golden and puffy.
• To Assemble Tostadas: Place a tortilla on a plate, top with some of the chicken mixture and garnish with sour cream, salsa and cheese. Repeat with all tortillas.

KIWI CHICKEN TOSTADAS

Steps:

• In a small bowl, combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
• Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling.
• Cut chicken into bite-size strips.
• Arrange romaine on warmed tortillas.
• Top with kiwifruit and/or tomatoes, chicken, and cheese.

LOW-FAT CHICKEN TOSTADA SALAD

Steps:

• Spray each tortilla lightly one one side only with no-stick cooking spray; cut each tortilla in half then into cross-wise scant-1/2" strips; spread tortilla strips evenly across baking sheet and place into a 400°F oven for 8 minutes (tossing strips after 4 minutes for even baking) until they are a very light golden-brown; remove from oven and set aside.
• Meanwhile, combine chicken, beans, broth, garlic, taco seasoning, and cumin in a small saucepan; simmer 10-15 minutes, or until broth is fully absorbed so that the moist chicken mixture is warmed and flavorful; drain away any excess broth if necessary or desired.
• Toss lettuce, onion rings, tomatoes, and jalapeños together; divide lettuce mixture evenly between three serving plates; spread a large spoonful (almost ¾ cup) of chicken mixture across top of each plate of lettuce; add some grated cheese then a handful of baked tortilla strips; garnish each salad with a small dollop of sour cream and salsa as desired.