Chicken Avocado Tostada Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Corn tortillas4
 Cooking oil1⁄2 Cup (8 tbs) (For Frying)
 Canned chili with beans15 Ounce, heated (1 Can)
 Shredded iceberg lettuce6 Cup (96 tbs)
 Green chili sauce7 Ounce, chilled (1 Can)
 Shredded parmesan cheese1 Cup (16 tbs), or grated
 Cooked chicken slices12 , chilled (Thin)
 Avocados2 , peeled and sliced lengthwise
 Radishes2 Small (For Garnish)
 Tomato wedges4 (For Garnish)
 Sliced green onions1 Tablespoon (For Garnish)
 Olives1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 3705 Calories from Fat 2161

% Daily Value*

Total Fat 248 g381.4%

Saturated Fat 62.7 g313.7%

Trans Fat 0 g

Cholesterol 182.1 mg

Sodium 5629.8 mg234.6%

Total Carbohydrates 225 g75.2%

Dietary Fiber 73.1 g292.4%

Sugars 27.5 g

Protein 180 g360.2%

Vitamin A 2231.1% Vitamin C 572.1%

Calcium 231% Iron 197.9%

*Based on a 2000 Calorie diet

Directions

Fry tortillas, one at a time, in hot deep or shallow fat until crisp and brown.
Drain; place one on each serving plate.
Spoon hot chili over top of tortillas.
Toss shredded lettuce with about half of the green chili sauce; pile part of the lettuce in a stack over hot chili; arrange part in a bed around tortillas.
Sprinkle about 2 tablespoons of the cheese over each serving.
Arrange chicken and avocado slices on top of the center stacks of lettuce.
Sprinkle with remaining chili sauce, then with remaining cheese.
Garnish each serving with radishes, tomato wedges, green onions, and olives.
Makes 4 servings.
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