Chicken-Mushroom Tostadas Laurie & Steve

Easy and fast to make.

1 medium onion, cut into thin wedges
1 garlic clove, minced
1 teaspoon olive oil
2 cups thinly sliced mushrooms (about 6 ounces)
2 cups shredded or chopped cooked chicken
1 cup Pace picante sauce
1 teaspoon ground cumin
6 flour tortillas (6-7 inch diameter)
1/2 small red bell pepper, cut into very thin, short strips
1/2 small green bell pepper, cut into very thin, short strips
3/4 cup (3~ounces) shredded low-fat mozzarella cheese

Cook onion and garlic in oil in a 10-inch nonstick skillet until tender, about 4 minutes. Add mushrooms; continue to cook and stir until liquid from mushrooms is evaporated, about 4 minutes. Add cooked chicken, picante sauce and cumin. Simmer uncovered for 10 minutes. While chicken mixture simmers, broil tortillas 8 inches from heat source until browned and crisped, about 1 minute per side, pressing lightly to flatten, as necessary. Top with chicken mixture and pepper strips; sprinkle with cheese. Continue broiling 1 minute or until cheese is melted. Serve with additional picante sauce.

6 servings.

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