Nacho bites baked on a tostado on a sheet pan mean less mess and better coverage on every bite! Lean chicken and plenty of veggies make this a more balanced nacho experience.
Yields: 6-8 servings
Ingredients:
• 1 lb cooked chicken breast, ground, shredded or diced
• 1/2 cup low-sodium salsa
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup diced bell pepper (any color)
• 1 tsp chili powder
• 1/2 tsp cumin
• Black pepper to taste
• 6 - 8 Tostadas (or how ever many fit on your sheet pan)
• 1 cup shredded reduced-fat Monterey Jack or cheddar cheese
For Topping (Optional, after baking):
• Diced avocado or guacamole
• Light sour cream
• Fresh cilantro, chopped
• Extra salsa
Instructions:
1. Preheat oven to 375∘F Line a large baking sheet with parchment paper.
2. In a medium bowl, combine the cooked chicken, low-sodium salsa, rinsed black beans, diced bell pepper, chili powder, cumin, and black pepper. Stir well to combine.
3. Arrange a single layer of the tostadas on the prepared baking sheet. Avoid overlapping too much.
4. Spoon enough of the chicken mixture onto the tostada so that each one is well covered.
5. Evenly sprinkle the shredded reduced-fat cheese over the chicken and chips.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the ingredients are heated through.
7. Carefully remove from the oven. Top with desired optional toppings like avocado, light sour cream, cilantro, and extra salsa. Serve immediately.
Dad Hacks:
1. Let the kids fill their own tostadas.
2. Sub rotisserie chicken for a quicker easier snack.
3. Left over taco meat or steak also works great!
