Tostada Stack
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: easy
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1 can (16 oz each) Rosarita® Traditional Refried Beans
8 tostada shells
1-1/2 cups chopped cooked chicken, warmed
1 cup shredded lettuce
1 cup shredded Cheddar and Monterey Jack cheese blend (1 cup = 4 oz)
Sour cream, optional
Sliced ripe olives, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 259 mg | 26% |
Carbohydrate | 40 g | 13% |
Cholesterol | 96 mg | 32% |
Total Fat | 25 g | 38% |
Iron | 3 mg | 19% |
Calories | 498 kcal | 25% |
Sodium | 1276 mg | 53% |
Protein | 27 g | 54% |
Saturated Fat | 10 g | 49% |
Sugars | 2 g | 0 |
Vitamin C | 3 mg | 6% |
Set aside 1/4 cup drained tomatoes. Combine remaining tomatoes, reserved liquid and refried beans in medium saucepan; cook over medium heat until hot.
Place one tostada shell on each of 4 serving plates. Top each with 1/8th of the following: bean mixture, chicken, lettuce and cheese. Place another shell on top of each and repeat layers.
Sprinkle each stack with 1 tablespoon reserved tomatoes. Serve with sour cream and/or ripe olives, if desired.
Use rotisserie chicken from grocer’s deli for no-cook convenience.
Tostada Stack