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Spinach Spoon Bread
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Tex-Mex Tostada
Yield: Makes 4 servings
Ingredients:
4
(8-inch) fat-free flour tortillas
Nonstick cooking spray
1
green bell pepper, diced
3/4
pound boneless skinless chicken breasts, cut into strips
1-1/2
teaspoons minced garlic
1
teaspoon chili powder
1
teaspoon ground cumin
1/2
cup chunky salsa, divided
1/3
cup sliced green onions
1
cup canned fat-free refried beans
1
medium tomato, diced
1/4
cup fat-free or reduced-fat sour cream (optional)
Preparation:
1.
Preheat oven to 450°F. Place tortillas on baking sheet; coat both sides with cooking spray. Bake 5 minutes or until lightly browned and crisp. Set aside.
2.
Coat large nonstick skillet with cooking spray. Add bell pepper; cook and stir 4 minutes. Add chicken, garlic, chili powder and cumin; cook and stir 4 minutes or until chicken is no longer pink in center. Add 1/4 cup salsa and green onions; cook and stir 1 minute. Remove skillet from heat; set aside.
3.
Combine refried beans and remaining 1/4 cup salsa in microwavable bowl. Cook, uncovered, at HIGH 1-1/2 minutes or until beans are heated through.
4.
Spread bean mixture evenly over tortillas. Spoon chicken mixture and tomato over bean mixture. Garnish with sour cream, if desired.
Nutritional Information:
| Serving Size: 1 tostada | |
| Fiber | 11 g |
| Carbohydrate | 30 g |
| Cholesterol | 52 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 9 % |
| Calories | 251 |
| Protein | 26 g |
| Sodium | 707 mg |
Dietary Exchange:
| Meat | 2 |
| Starch | 2 |
This recipe appears in:
Southwestern
