Miniature Chicken Tostadas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
1 cup finely chopped cooked chicken breast (skinned before cooking and cooked without salt) |
1/2 cup finely chopped jícama |
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese |
1/4 cup light mayonnaise |
1 tablespoon drained diced pimiento |
1 (4.5-ounce) can chopped green chiles, drained |
8 (6-inch) corn tortillas |
Directions:
1. Preheat oven to 350°.
2. Combine first 6 ingredients; set aside.
3. Cut each tortilla into 5 rounds, using a 2-inch biscuit cutter. Place rounds on a large baking sheet; bake at 350° for 6 minutes. Turn chips, and bake 2 to 3 additional minutes or until crisp.
4. Preheat broiler.
5. Spread chicken mixture over chips (about 1 tablespoon per chip). Broil 5 1/2 inches from heat 3 minutes or until mixture is hot and bubbly. Serve immediately.
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