Mexican Pocket Bread Tostadas

Name: Mexican Pocket Bread Tostadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 170 grams sliced grilled chicken breast or sliced grilled tender beef steak (see notes); 710 milliliters finely shredded cabbage; 118 milliliters fresh cilantro leaves; 198 grams can diced green chilies; 4 pocket breads (6 to 6 1/2 in.); 118 milliliters chopped red onion; 454 grams can nonfat refried beans; 177 milliliters About tomato salsa; 4 servings Salt and pepper; 113 grams cup shredded light or regular Mexican blend cheese or shredded reduced-fat cheddar cheese

Mexican Pocket Bread Tostadas requires about 45 minutes from start to finish. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 474 calories, 27g of protein, and 16g of fat. 1 person found this recipe to be scrumptious and satisfying. A mixture of grilled tender beef steak, cabbage, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cabbage you could follow this main course with the Cabbage That Tastes Like Dessert! as a dessert. It works well as a rather inexpensive hor d'oeuvre.

Instructions

Arrange pocket breads slightly apart on a 14- by 17-inch baking sheet.

Equipment you will use

Baking Sheet

Spread 1/4 of the beans evenly on each round.

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Spread

Beans

Top beans equally with chicken, onion, chilies, and cheese.

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Whole Chicken

Chili Pepper

Cheese

Beans

Onion

Bake in a 425 regular or convection oven until pocket breads are crisp and cheese is melted, about 8 minutes (6 minutes in a convection oven).

Ingredients you will need

Cheese

Equipment you will use

Oven

Transfer each round to a plate. Mound cabbage equally on rounds and top with cilantro.

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Cilantro

Cabbage

Serve tostadas with salsa and salt and pepper to add to taste.

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Salt And Pepper

Tostadas

Salsa

Equipment

Baking Sheet

Oven

Ingredients

Servings:

170grams

sliced grilled chicken breast or sliced grilled tender beef steak (see notes)710milliliters

finely shredded cabbage 118milliliters

fresh cilantro leaves 198grams

can diced green chilies 4

pocket breads (6 to 6 1/2 in.)118milliliters

chopped red onion 454grams

can nonfat refried beans 177milliliters

About tomato salsa 4servings

Salt and pepper 113grams

cup shredded light or regular Mexican blend cheese or shredded reduced-fat cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.