Cheesy Chicken Tostadas

You can use any reduced-fat cheese you like (try jalapeño Jack). If you want a smokier flavor, replace the chili powder with 1 tablespoon of minced chipotle in adobo. (The South Beach Diet Super Quick Cookbook)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 400°F. Line a rimmed baking sheet with foil.

Step 2

Place the tortillas on the baking sheet. Using a pastry brush, lightly coat the tortillas on 1 side with 1 teaspoon of the olive oil, then sprinkle lightly with salt. Bake the tortillas 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.

Step 3

While the tortillas are baking, in a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Add the chicken and onion and sprinkle lightly with salt. Cook, tossing occasionally, until the chicken is almost cooked through, about 3 minutes.

Step 4

Add the tomatoes, chili powder, cumin, and coriander. Cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes.

Step 5

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 the avocado and garnish with cilantro, if using. Serve warm.