From: CookingLight Superfast Suppers page 57

Ingredients:

• • 4 (6-inch) corn tortillas

  • cooking spray

  • 12 ounces frozen pepper stir-fry

  • 12 ounces chicken breast tenders, cut into bite-sized pieces

  • 2 1/2 teaspoons salt-free Mexican seasoning

  • 1/2 teaspoon salt

  • 1/4 teaspoon crushed red pepper

  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar or part-skim mozzarella cheese

Instructions:

• 1. Preheat broiler.

  2. Place tortillas on a baking sheet; lightly coat each tortilla with cooking spray. Broil 4 to 5 minutes or until crisp, turning once; set aside.

  3. Place pepper stir-fry in a colander. Rinse in cold running water 30 seconds or until peppers thaw; drain well, and pat dry.

  4. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add pepper stir-fry; sauté 4 minutes. Add chicken, seasoning, salt, and red pepper. Sauté 2 to 3 minutes or until chicken is done.

  5. Top each tortilla with 1/2 cup chicken mixture and 1/4 cup cheese. Broil 1 minute or until cheese melts.

Serve with:

Balance the spiciness of the tostadas with refreshing mango slices and a pitcher of cool lemonade.

Nutrition:

Colories: 256 (25% from fat)

Fat: 7.1g (sat 3.9g, mono 0.4g, poly 0.5g)

Protein: 31g

Carb: 17.3g

Fiber: 2.9g

Cholesterol: 70mg

Iron: 1.2mg

Exchanges: 1 Starch, 3 Lean Meat