Tomato and Green Chile Tostadas

Author:Inspired by Vegetarian Times, 2001.07
Yield:6 servings


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


  1. Preheat oven to 400°F. Place tortillas flat on a large nonstick baking sheet. Arrange tomatoes over tortillas. Sprinkle with chilies, cheese and cilantro.
  2. 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.


Nutrition Facts

6 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 4g6%
Saturated Fat 2g10%
Trans Fat
Cholesterol 10mg3%
Sodium 304mg13%
Total Carbohydrate 17g6%
Dietary Fiber 2g8%
Total Sugars
Includes Added Sugars
Protein 12g

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.