Chipotle chicken tostada
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Whole chicken breasts, boneless and skinless |
| x | Salt and pepper | |
| 1½ | cup | Rosarita roasted salsa, med. |
| ¼ | cup | Orange juice |
| 1 | tablespoon | Canned Chipotle chiles, pureed |
| 2 | cans | (16 oz. ea.) Rosarita No Fat Traditional Refried Beans |
| 4 | larges | Fluted tostado shells, heated |
| 2 | cups | Torn lettuce |
| 1 | cup | Shredded low fat Cheddar cheese |
| 1 | cup | Diced tomatoes |
| ½ | cup | Low fat sour cream (opt.) |
| ¼ | cup | Sliced ripe black olives |
| ¼ | cup | Sliced green onions |
Directions
Place chicken in a shallow glass baking dish. Sprinkle with salt and pepper to taste. Bake at 350 degrees F. for 20 to 25 minutes, or until chicken is lightly brown and tender. Cut in strips or shred with a fork. In a small mixing bowl, combine chicken, 1 cup Rosarita salsa, orange juice and chipotle chiles; mix well. Set aside.
Combine Rosarita refried beans and remaining Rosarita salsa in saucepan. Heat over medium heat 5-7 minutes, stirring often. Place 1 tablespoon of hot bean mixture in center of each of 4 serving plates.
Place pre-heated tostada shells on dollop of hot bean mixture to prevent movement. Divide ingredients equally among tostada shells and layer in the following order: bean mixture, chicken salsa mixture, lettuce, cheddar, tomatoes, sour cream, olives and green onions.
Source: Rosarita No Fat Traditional Refried Beans can label.
Submitted By IRIS GRAYSON On 06-18-95