Tortilla
Tortilla "Pizza"
Prep and Cook Time: 19 minutes
Yield: Makes 4 servings
Ingredients:
1
can (10 ounces) chunk white chicken in water, drained

1
can (about 14 ounces) Mexican-style stewed tomatoes, drained

1
green onion, minced

2
teaspoons ground cumin, divided

1/2
teaspoon garlic powder

1
cup fat-free refried beans

1/4
cup chopped fresh cilantro, divided

2
large or 4 small flour tortillas

1
cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers



 
Preparation:
1.
Preheat broiler. Combine chicken and tomatoes in medium bowl. Add green onion, 1 teaspoon cumin and garlic powder. Mix well; set aside.

2.
Mix refried beans, remaining 1 teaspoon cumin and 2 tablespoons cilantro in small bowl. Set aside.

3.
Place tortillas on baking sheet. Broil 30 seconds to 1 minute per side or until crisp but not browned. Remove from oven. Decrease oven temperature to 400°F. Spread each tortilla evenly with bean mixture. Spoon chicken mixture over beans; top with cheese. Bake 5 minutes.

4.
Reset oven temperature to broil. Broil tortillas 2 to 3 minutes or until cheese melts. Do not let tortilla edges burn. Remove from oven; top with remaining cilantro. Serve immediately. (If using large tortillas, cut each in half.)


Serving Suggestion Serve with a green salad tossed with avocado pieces and a lemon vinaigrette.

Nutritional Information:
Serving Size: 1/4 of total recipe
Sodium 913 mg
Protein 25 g
Fiber 3 g
Carbohydrate 21 g
Cholesterol 69 mg
Saturated Fat 8 g
Total Fat 16 g
Calories from Fat 44 %
Calories 339
Dietary Exchange:
Meat 3
Vegetable 1
Starch 1
Fat 2


This recipe appears in: Mexican

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