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Chicken Avocado Tostada Recipe
|Cooking oil||1⁄2 Cup (8 tbs) (For Frying)|
|Canned chili with beans||15 Ounce, heated (1 Can)|
|Shredded iceberg lettuce||6 Cup (96 tbs)|
|Green chili sauce||7 Ounce, chilled (1 Can)|
|Shredded parmesan cheese||1 Cup (16 tbs), or grated|
|Cooked chicken slices||12 , chilled (Thin)|
|Avocados||2 , peeled and sliced lengthwise|
|Radishes||2 Small (For Garnish)|
|Tomato wedges||4 (For Garnish)|
|Sliced green onions||1 Tablespoon (For Garnish)|
|Olives||1 Tablespoon (For Garnish)|
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
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.