Cheesy Turkey Tostadas

27 01 2013

This meal is a great way to get your Mexican fix without busting your belly! It comes together quick too, making it a great weeknight recipe!

Cheesy Turkey Tostadas

Cheesy Turkey Tostadas

The following makes 4 servings (compliments of the South Beach cookbook):

  • 4 (8-inch) whole-wheat tortillas
  • 5 tsp extra-virgin olive oil
  • Salt
  • 1 pound thin-sliced chicken breast cutlets, cut into very thin strips (or 1 pound lean ground turkey, which I used instead)
  • 1/3 cup minced onion
  • 1 can (14.5 ounces) diced tomatoes
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 cup shredded reduced fat cheddar cheese
  • 1 avocado, peeled and sliced
  • Fresh cilantro leaves for garnish

Heat the oven to 400 degrees. Line a rimmed baking sheet with foil.

Place the tortillas on the baking sheet. Using a pastry brush, lightly coat the tortillas on 1 side with 1 tsp of the olive oil, then sprinkle lightly with salt. Bake the tortillas for 10 minutes, or until lightly browned and crisp. Remove from the oven and turn the oven to broil. Leave the tortillas on the baking sheet.

While the tortillas are baking, in a large nonstick skillet, heat the remaining 4 tsp oil over medium-high heat. Add the chicken (or turkey) and onion and sprinkle lightly with salt. Cook, tossing occasionally, until the meat is almost cooked through, 5 minutes or so.

Add the tomatoes, chili powder, cumin, and coriander. Cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes.

Top the tortillas evenly with the chicken or turkey mixture, then sprinkle evenly with the cheese. Broil 6 inches from the heat, watching carefully to prevent the tortillas from burning, just until the cheese melts. Top evenly with the avocado and garnish with cilantro.




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