Tex Mex Tostadas Lower Fat Food

13 BEST TOSTADAS FOR MEXICAN FOOD LOVERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tostada recipe in 30 minutes or less!

TEX-MEX TOSTADAS (LOWER FAT)

Steps:

• Preheat oven to 450 degrees. Place tortillas on baking sheet; coat both sides with cooking spray. bake 5 minutes or until lightly browned and crisp. Remove; set aside.
• Coat large nonstick skillet with cooking spray. Add bell pepper, cook and stir 4 minutes. Add chicken, garlic, chili powder and cumin; cook and stir 4 minutes or until chicken is no longer pink in center. Add 1/4 cup salsa and green onions; cook and stir 1 minute. Remove skillet from heat; set aside.
• Combine refried beans and remaining 1/4 cup salsa in a microwavable bowl. Cook uncovered at high 1 1/2 minutes or until beans are heated through.
• Spread bean mixture evenly over tortillas. Spoon chicken mixture and tomato over bean mixture. Garnish with sour cream and add shredded lettuce if you desire.

EASY CORN CLAM CHOWDER (LOWER FAT)

Steps:

• In a medium sauce pan coated with nonstick vegetable spray, saute green onions over medium heat until transparent. Add water if necessary to prevent sticking. Mix milk with flour and add to onions. Bring to a boil stirring constantly. Cook for 5 minutes or until mixture starts to thicken. Add reserved clam juice, potato, corn, thyme, bay leaf and cayenne pepper. Cover, reduce heat; simmer 15 minutes or until potatoes are tender. Remove bayleaf and discard. Stir in clams and heat through. Salt and pepper to taste.
• cal: 257.
• carb: 27g.
• fat: 2g.

TEX-MEX SPOON BREAD (LOW-FAT)

Steps:

• Preheat the oven to 350 degrees F.
• Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
• Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
• Add onion mixture and beaten eggs to the cornmeal mixture.
• Season with salt and pepper.
• In a separate bowl, beat the egg whites with sugar until stiff.
• Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
• Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
• Sprinkle Parmesan cheese on top.
• Place the pan in a larger pan partly filled with warm weater.
• Bake for 45 to 60 minutes.
• Allow the spoon bread to set for 5 minutes before serving.

TEX-MEX TURKEY TOSTADAS

Steps:

• For tostada shells, place tortillas in a single layer on the middle oven rack. Bake in a 350* oven for 6 minutes, turning halfway through baking time or till golden and crisp. (If they bubble, prick with fork.).
• Set aside and cover to keep warm.
• Meanwhile, in a medium skillet,cook and stir chicken or turkey and chili powder over medium heat till chicken is tender and no longer pink.
• Stir in salsa.
• Set aside; keep warm.
• Drain beans, reserving liquid.
• In a small saucepan, stir beans over low heat until heated through.
• With a potato masher or fork, mash beans with reserved liquid till of spreadable consistency; heat through.
• To assemble, place warm tortilla on plate, spread with thin layer of beans, chicken, and so forth.