Wednesday, May 20, 2020

toastada cups

  • 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

  • Preheat oven to 400°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.
  • Bake until lightly browned, 5 minutes. Toss chicken or paneer cubes or tofu sauteed with garlic onion, bell pepper, jalapeno and add little salsa. Layer each cup with beans, chicken mixture and cheese.
  • Bake until heated through, 9-11 minutes. Serve with toppings as desired.
  • No comments:

    Post a Comment