Tostadas bravado

Yield: 6 Servings

Measure Ingredient
6 6-inch flour tortillas
Oil
½ cup Chopped green pepper
2 tablespoons Parkay margarine
¾ pounds Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed
¼ cup Milk
2 cups Cooked chicken strips
Leaf lettuce
1 can (8-oz) kidney beans; drained
½ cup Chopped tomato

Fry tortillas in ¼-inch hot oil until crisp and golden, turning once; drain. In 10-inch skillet, saute peppers in margarine. Reduce heat. Stir in Velveeta Mexican cheese spread and milk; continue cooking until cheese spread is melted, stirring occasionally. Stir in chicken. Top tortillas with lettuce; chicken mixture, beans and tomatoes. 6 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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