Something savory, crunch, spicy and absolutely perfect!
Ingredients
- Mexican Shredded Chicken, one batch (link listed at the bottom of this page.)
- 0-Point Fat Free Refried Beans, 1 can
- Kraft Fat Free Shredded Cheddar Cheese, 1 cup
- La Banderita Carb Counter Whole Wheat Tortillas, 4 tortillas
- Lettuce, 1 cup, shredded
- PAM
Other items needed
- cookie sheet pan, or cast iron skillet.
Directions
1. Preheat oven to 400 degrees. Grease cookie sheet, or cast iron skillet, with PAM.
2. Place tortillas on cookie sheet, spray tops with PAM. Place in oven for 5-10 minutes or until they become crunchy and browned slightly. (Now they are "tostadas.") Remove from oven.
3. Now, empty the beans into a small bowl. Using a spatula, spread the beans onto the tostadas. Top the beans with 1/4 cup of cheese, each. Now, spread the shredded chicken over the beans and cheese. Place in oven for 10 minutes, or until the cheese is good and melted. Remove from oven.
4. Top baked tostadas with lettuce.
5. Serve & Enjoy.
Makes 4 servings. 2 Freestyle points per serving.
(Tostada shown, is served with Jalapeño Cilantro Ranch.)
***Serve with your favorite salsa, my Jalapeño Cilantro Dressing, Greek Yogurt (for sour cream), etc.***
Mexican Shredded Chicken: https://michaelynrivera.wixsite.com/wwthinninggladeater/home/mexican-shredded-chicken
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