Tostadas bravado
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .