Mexican Pocket Bread Tostadas Recipe

Mexican Pocket Bread Tostadas Recipe

  • 4 pocket breads (6 to 61/2 in.)
  • 1 (16 ounce) can nonfat refried beans
  • 6 ounces sliced grilled chicken breast or sliced grilled tender beef steak
  • 1/2 cup chopped red onion
  • 1 (7 ounce) can diced green chiles
  • 1 cup shredded light or regular Mexican blend cheese or shredded reduced-fat cheddar cheese
  • 3 cups finely shredded cabbage
  • 1/2 cup fresh cilantro leaves
  • 3/4 cup tomato salsa
  • Salt and pepper
  1. Arrange pocket breads slightly apart on a 14- by 17-inch baking sheet. Spread 1/4 of the beans evenly on each round.
  2. Top beans equally with chicken, onion, chilies, and cheese.
  3. Bake in a 425 degree regular or convection oven until pocket breads are crisp and cheese is melted, about 8 minutes (6 minutes in a convection oven). Transfer each round to a plate. Mound cabbage equally on rounds and top with cilantro. Serve tostadas with salsa and salt and pepper to add to taste.
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