Tomato and Green Chile Tostadas
If you don’t have a nonstick baking sheet, lighlty spray a regular baking sheet with cooking spray first.
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If you don’t have a nonstick baking sheet, lighlty spray a regular baking sheet with cooking spray first.
Ingredients
- 3 (8-inch) flour tortillas
- 3 ripe, firm, medium tomatoes, thinly sliced
- 2 (4-oz.) cans chopped mild green chilies, drained
- 6 oz. grated reduced-fat Mexican cheese blend (cheddar and Monterey Jack) (1 1/2 cups)
- 3 Tbs. chopped fresh cilantro
Preparation
- Preheat oven to 400°F. Place tortillas flat on a large nonstick baking sheet. Arrange tomatoes over tortillas. Sprinkle with chilies, cheese and cilantro.
- Bake until tortillas are lightly golden and crisp and cheese has melted, about 10 minutes. Alternatively, cook them on a nonstick griddle. Cut each tostada into wedges, and serve hot.
Nutrition Information
- Serving Size 6 servings
- Calories 151
- Carbohydrate Content 17 g
- Cholesterol Content 10 mg
- Fat Content 4 g
- Fiber Content 2 g
- Protein Content 12 g
- Saturated Fat Content 2 g
- Sodium Content 304 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g