Tomato and Green Chile Tostadas
|Author:||Inspired by Vegetarian Times, 2001.07|
|3||8" flour tortillas|
|3 medium||ripe firm tomatoes, thinly sliced|
|2 cans||chopped mild green chilies, drained (4-oz)|
|6 oz.||grated reduced-fat Mexican cheese blend (1 1/2 cups (cheddar and Monterey Jack)|
|3 tbsp.||chopped fresh cilantro|
- Preheat oven to 400°F. Place tortillas flat on a large nonstick baking sheet. Arrange tomatoes over tortillas. Sprinkle with chilies, cheese and cilantro.
- Bake until tortillas are lightly golden and crisp and cheese has melted, about 10 minutes. Alternatively, cook them on a nonstick griddle. Cut each tostada into wedges, and serve hot.
|Amount per serving
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||8%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.