Healthified Mexican Kiwi Tostadas

 

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.