Chicken Tostada Cups

Dinner

Several years ago I tried a version of these cups at a restaurant in Santa Fe, and I wanted to make my own spin. These are great for gatherings where you can let everyone add their own favorite toppings.

Average Rating: 4

TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 6 servings.

Ingredients

12 corn tortillas (6 inches), warmed
Cooking spray
2 cups shredded rotisserie chicken
1 cup salsa
1 can (16 ounces) refried beans
1 cup shredded reduced-fat Mexican cheese blend
Optional toppings: shredded lettuce, reduced-fat sour cream, sliced ripe olives, sliced green onions, chopped cilantro, sliced radishes, diced avocado and additional salsa

Instructions

1. Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.
2. Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese.
3. Bake until heated through, 9-11 minutes. Serve with toppings as desired.

Nutrition Facts

2 tostada cups: 338 calories, 11g fat (4g saturated fat), 52mg cholesterol, 629mg sodium, 35g carbohydrate (2g sugars, 6g fiber), 25g protein.
Diabetic Exchanges:
3 lean meat, 2 starch, 1 fat.