MEXICAN PINATA POCKETS
Steps:
- Preheat oven to 425 degrees F.
- In a medium mixing bowl combine black beans, diced tomatoes, taco seasoning and 1/2 cup of the shredded pepper jack. Mix to combined and set aside.
- In a small bowl beat together the egg and water and set aside.
- Place the 4 pie dough rounds on a floured work surface. Using a 3-inch round cutter cut out 32 dough circles.
- Place about a teaspoon of the black bean mixture into the center of 1/2 of the dough circles. Place 1 dough circle on top of bean mixture and gentle press down with your finger to seal it to the bottom piece of dough. Crimp the edges with a fork. Repeat with remaining dough and filling.
- Place all 16 formed pinata pockets onto two baking sheets. Brush the tops with egg wash and sprinkle each with remaining cheese. Bake for 15 minutes.
- Serve hot with a bowl of salsa for dipping.
MEXICAN POCKET BREAD TOSTADAS
Notes: Strips of grilled chicken or beef, available in supermarket meat sections, add low-fat protein to this quick take on a tostada.
Provided by wp
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Arrange pocket breads slightly apart on a 14- by 17-inch baking sheet. Spread 1/4 of the beans evenly on each round.
- Top beans equally with chicken, onion, chilies, and cheese.
- Bake in a 425° regular or convection oven until pocket breads are crisp and cheese is melted, about 8 minutes (6 minutes in a convection oven). Transfer each round to a plate. Mound cabbage equally on rounds and top with cilantro. Serve tostadas with salsa and salt and pepper to add to taste.
Nutrition Facts : Calories 487, Carbohydrate 74, Cholesterol 38, Fat 7.6, Fiber 8, Protein 32, SaturatedFat 3.7, Sodium 2078
MEXICAN POCKET BREAD TOSTADAS
Quick and healthy tostadas are made on pita bread with shredded cheese, cabbage, salsa, and chicken or beef.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Arrange pocket breads slightly apart on a 14- by 17-inch baking sheet. Spread 1/4 of the beans evenly on each round.
- Top beans equally with chicken, onion, chilies, and cheese.
- Bake in a 425 degree regular or convection oven until pocket breads are crisp and cheese is melted, about 8 minutes (6 minutes in a convection oven). Transfer each round to a plate. Mound cabbage equally on rounds and top with cilantro. Serve tostadas with salsa and salt and pepper to add to taste.
Nutrition Facts : Calories 420 calories, Carbohydrate 61.7 g, Cholesterol 34.5 mg, Fat 4.1 g, Fiber 10.1 g, Protein 32.6 g, SaturatedFat 1 g, Sodium 2122.6 mg, Sugar 8.3 g
MEXICAN TOSTADAS DE POLLO RECIPE BY TASTY
Here's what you need: corn tortillas, mashed beans, pork fat, onion, shredded chicken, lettuce, sour cream, crumbled fresh cheese
Provided by Erika Priscila Suarez
Yield 6 servings
Number Of Ingredients 8
Steps:
- Deep-fry tortillas in vegetable oil until crispy. Then, fry mashed beans in a pan with pork fat and chopped onions until a solid mixture is formed.
- Spread the mashed beans all over the tortillas from one side only.
- Top beans with the shredded chicken, lettuce, sour cream, and cheese (in that order).
- Plate and serve.
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 31 grams, Fat 21 grams, Fiber 4 grams, Protein 22 grams, Sugar 2 grams
TOSTADAS
Time 35m
Yield Makes 12 tostadas
Number Of Ingredients 2
Steps:
- Spread out tortillas on a work surface (in 1 layer) and let dry until leathery, about 20 minutes.
- Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot enough to make edge of a tortilla sizzle. Add 1 tortilla to oil, pushing down with a long-handled metal spatula to submerge, and fry 15 seconds. Using tongs, turn tortilla over and continue frying, pushing down into oil with spatula to keep as flat as possible and turning over occasionally, until tortilla is deep golden and bubbling begins to subside, about 1 minute more. Transfer with tongs to paper towels to drain. (Tostada will crisp as it cools.) Fry with remaining tortillas, 1 at a time, in same manner.
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