Description
These easy loaded chicken “nacho” tostadas – topped with cheese, tomatoes, guacamole, olives and jalapenos are a great way to take nachos and turn them into a main dish.
Yield: 4Servings | Serving Size: 1tostada
Ingredients
4 tostada shells
1/4cupshredded cheddar cheese
½cupreduced fat shredded Mexican blend cheese, I used Sargento
1/2cupmashed avocado, about 1 small
1medium lime, halved
Kosher salt
1cupchopped tomato
¼cupchopped white onion
2tablespoonschopped cilantro
Freshly ground black pepper
7ouncescooked boneless, skinless chicken breast, cubed*
1/3cupcanned drained black beans, rinsed
1jalalpeno, sliced thin
2tbspsliced black olives
Instructions
- In a small bowl, combine the cheeses.
- In another small bowl, combine avocado, juice from half the lime, and a pinch of salt.
In one more bowl, combine tomatoes, onion, cilantro, juice from the other lime half, ¼ teaspoon salt and black pepper, to taste.
To assemble: Layer each with 1/3 cup chicken, 1 tbsp black beans, and sprinkle with 2 1/2 tbsp cheese. Broil for 2-3 minutes or until the cheese is melted. Top each with a dollop of avocado and a spoonful of the tomato salsa, jalapeno black olives. Top each with a small sprinkle of salt.
Last Step:
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Notes
*I seasoned 1 8 oz breast with 1/8 teaspoon salt and pepper and threw it on the grill pan for 8 to 10 minutes on each side over medium heat.
Nutrition
Serving: 1tostada, Calories: 299kcal, Carbohydrates: 19g, Protein: 24g, Fat: 14.5g, Saturated Fat: 5g, Cholesterol: 52mg, Sodium: 439mg, Fiber: 5g, Sugar: 3g
