Everyone knows I love Mexican food. Good thing my husband loves it too, or we'd be in a world of hurt with most of my cravings, restaurant choices, and at least one meal a week! And for some reason, Mexican food seems to go great with sports. I mean, who doesn't love nachos during the big game? But, let's get real. Mexican food and game day food are not known for their nutrition factor. In fact, just the opposite. And while I fully subscribe to giving yourself some wiggle room over the weekend, I never want to totally derail my diet and exercise program for a few guilt-free hours of gorging myself at the game watch. Enter this recipe. Straight out of one of my many South Beach Diet cookbooks, these tasty tostadas are great as appetizers, lunches, or a light(ish) dinner. I've made them several times, much to the delight of my husband, who has absolutely no idea that they're "chick food"!! Take them to your next tailgate, and let the ladies know they can have their football, and eat too!!
4 8-inch whole wheat tortillas (except that I typically buy these)
5 teaspoons olive oil
1 pound chicken breast cutlets, cut into thin strips (or thinly slice a boneless, skinless breast)
1/3 cup minced onion
2-3 cloves garlic, minced
1 jalapeño, seeded and diced
1 can diced tomatoes, well drained (go for the Mexican varieties, which are easy to find)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 cup shredded reduced-fat cheese (Mexican blend, sharp cheddar, or pepper jack are great choices)
1/2 avocado, peeled and sliced
fresh cilantro leaves, for garnish
Heat the oven to 400. Line a rimmed baking sheet with foil.
Place the tortillas on the baking sheet. Using a pastry brush, lightly coat the tortillas on one side with olive oil, then lightly sprinkle with salt. Bake for 10 minutes, or until lightly browned and crisp. Remove from the oven and turn the oven to broil. Leave the tortillas on the baking sheet.
While the tortillas are baking, in a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Add the chicken, onion, garlic, and jalapeño and sprinkle with salt. Cook, tossing occasionally, until the chicken is almost cooked through, about 3 minutes.
Add the tomatoes, chili powder, cumin, and coriander. Cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes.
Top the tortillas evenly with the chicken mixture, then sprinkle evenly with the cheese. Broil 6 inches from the heat, watching carefully to prevent the tortillas from burning, just until the cheese melts. Top evenly with avocado and garnish with fresh cilantro. Serve warm.
Recipe adapted from The South Beach Diet Super Quick Cookbook, by Arthur Agatston.