Nacho Chicken Tostadas Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 can: , (11oz) condense nacho
10 each: Purchased tostada shell,
-cheese soup/dip,
5 cup: Shredded lettuce,
2 1/2 cup: Cubed cooked chicken,
Chopped sweet red and,
1 can: , (8oz) stewed tomatoes
-yellow peppers for garnish,
1 can: , (4oz) chopped green
Fresh cilantro or parsley,
-chilies, drained
-for garnish,
Directions:
In 2 quart saucepan over medium heat, combine soup, chicken, tomatoes
and chilies. Heat through. On each tostada shell, arrange 1/2 cup
of the lettuce. Top with 1/4 cup of the soup mixture. Garnish with
red pepper and cilantro. Makes 10 tostadas or 5 servings.
%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% TORTILLA CUPS %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%% Preheat oven to 400F. Use 10 8inch corn
tortillas instead of tostada shells. On baking sheet, place 5 balls
of aluminum foil, about 4 inch diameter. spray 10 inch nonstick
skillet with vegetable cooking spray. Over high heat, heat one corn
tortilla 5 seconds on each side until tortilla is softened. Drain on
paper towels. Immediately drape tortilla over foil ball on baking
sheet. Repeat with 4 additional tortillas. Bake 5 minutes or until
golden. Remove from oven and cool on foil balls. Turn tortilla cups
over, remove foil balls. Repeat with remaining tortillas. Makes 10
tortilla cups. Origin: Campbells 75th Anniversary Cookbook, Cooking
in Minutes. Shared by: Sharon Stevens, Jan/94
Submitted By SHARON STEVENS On 10-04-94
Source from luhu.jp
and chilies. Heat through. On each tostada shell, arrange 1/2 cup
of the lettuce. Top with 1/4 cup of the soup mixture. Garnish with
red pepper and cilantro. Makes 10 tostadas or 5 servings.
%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% TORTILLA CUPS %%%%%
%%%%%%%%%%%%%%%%%%%%%%%%%%% Preheat oven to 400F. Use 10 8inch corn
tortillas instead of tostada shells. On baking sheet, place 5 balls
of aluminum foil, about 4 inch diameter. spray 10 inch nonstick
skillet with vegetable cooking spray. Over high heat, heat one corn
tortilla 5 seconds on each side until tortilla is softened. Drain on
paper towels. Immediately drape tortilla over foil ball on baking
sheet. Repeat with 4 additional tortillas. Bake 5 minutes or until
golden. Remove from oven and cool on foil balls. Turn tortilla cups
over, remove foil balls. Repeat with remaining tortillas. Makes 10
tortilla cups. Origin: Campbells 75th Anniversary Cookbook, Cooking
in Minutes. Shared by: Sharon Stevens, Jan/94
Submitted By SHARON STEVENS On 10-04-94
Source from luhu.jp