Chicken and Guacamole Tostadas
This is the Chicken and Guacamole Tostadas recipe.
- Prep: 15 min
- Cooking: 10 min - 15 min
Ingredients
- 1 lb (450 g) ground poultry
- Olive oil
- A few pinches of chili powder
- Freshly ground pepper to taste
- 1 can (19 oz/540 mL) pinto beans drained
- 1/3 cup (75 mL) chopped pitted black olives
- 4 large tortillas or 8 small tortillas
- 1 1/2 cup (375 mL) grated Sharp Canadian Cheddar cheese
- Lettuce leaves chopped
- 1 large tomato diced
- Chopped canned jalapeno peppers
- Guacamole
- 2 avocados peeled and puréed
- 2 tbsp (30 mL) salsa
- 2 tsp (10 mL) lemon juice
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Preparation
In skillet, heat oil and cook ground poultry until no longer pink. Drain off fat. Remove from heat and season to taste with chili powder and pepper. Set aside.
In bowl, mash pinto beans and stir in olives. Spread tortillas with bean mixture. Cover with ground poultry and sprinkle with half the Sharp Canadian Cheddar cheese. Top with lettuce, tomato, guacamole and remaining cheese. Garnish with jalapeno peppers. Serve immediately with white rice and sour cream.
Guacamole:
In bowl, combine all ingredients and serve immediately. Serve with nachos or salads.
Tips
Sprinkle guacamole with lemon juice to prevent oxidation if it is not used right away, or if some is left over. Avocados can brown quickly.
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Nutritional information
Per serving| Energy: | 658 Calories |
| Protein: | 42 g |
| Carbohydrate: | 41 g |
| Fat: | 36 g |
| Fibre: | 1.4 g |
| Sodium: | 1128 mg |
| (% DV*) | |
|---|---|
| Calcium: | 36 % / 401 mg |
