Mexican Kiwi Tostadas

Layer open-face tortillas with Mexican-style goodness and host a tostada bar at your house. Kiwifruit—with the bonus of vitamin C and fiber—adds a subtle sweetness to the mix.

Here's the skinny:

1/4 teaspoon salt > 1/8 teaspoon salt
8 ounces skinless, boneless chicken > 8 ounces skinless, boneless chicken breast
1 tablespoon cooking oil > 1 teaspoon cooking oil
1/4 cup sour cream > 1/4 cup light sour cream
2 cups shredded iceberg lettuce > 2 cups shredded romaine lettuce
4 ounces Monterey Jack cheese with jalapeño chile peppers, shredded > 1 ounce Monterey Jack cheese with jalapeño chile peppers, shredded

Nutritional Highlights

Calories

330 (before)

220 (after)

Total Fat

18 g (before)

6 g (after)

Saturated Fat

8 g (before)

2 1/2 g (after)

Sodium

450 mg (before)

220 mg (after)

Prep Time:25 min

Start to Finish:

makes:4 Servings

1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces skinless, boneless chicken breast
1 teaspoon cooking oil
1/4 cup light sour cream
2 tablespoons Old El Paso® Thick ‘n Chunky Salsa
4 6-inch corn tortillas, warmed,* or purchased baked tostada shells
2 cups shredded romaine lettuce
3 kiwifruit, peeled and sliced
1 ounce Monterey Jack cheese with jalapeño chile peppers, shredded
Old El Paso® Thick ‘n Chunky Salsa (optional)

1 In a small bowl combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
2 Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170ºF), turning once halfway through grilling.
3 Cut chicken into bite-size strips. In a small bowl combine sour cream and the 2 tablespoons salsa. Spread mixture onto warmed tortillas. Top with lettuce, kiwi, chicken, and cheese. If desired, top with a spoonful of additional salsa.
4 * For a crisp tortilla, coat corn tortillas with nonstick cooking spray. Bake in a 400ºF oven for 10 to 15 minutes or until crisp, turning once halfway though baking time.

1 In a small bowl combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.

2 Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170ºF), turning once halfway through grilling.

3 Cut chicken into bite-size strips. In a small bowl combine sour cream and the 2 tablespoons salsa. Spread mixture onto warmed tortillas. Top with lettuce, kiwi, chicken, and cheese. If desired, top with a spoonful of additional salsa.

4 * For a crisp tortilla, coat corn tortillas with nonstick cooking spray. Bake in a 400ºF oven for 10 to 15 minutes or until crisp, turning once halfway though baking time.

Nutritional Information

1 tostada: Calories 220 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0.00g); Cholesterol 45mg; Sodium 220mg; Total Carbohydrate 22g (Dietary Fiber 4g, Sugars 6g); Protein 18g % Daily Value Vitamin A 45%; Vitamin C 100%; Calcium 10%; Iron 6% Exchanges 1 Starch, 0 Lean Meat, 2 Very Lean Meat, 1/2 Fat Carbohydrate Choices 1 1/2