Mexi tostada pizzas
- spray oil
- 2 spring onions, chopped
- 1 clove garlic, chopped
- 2 green or red capsicums, diced
- 2 courgetteszucchini, summer squashX, diced
- 1 teaspoon cumin
- 1 teaspoon chilli flakes
- ½ cup sweet corn sweetcornXkernels
- 400g chicken breast, finely sliced
- 4 cups spinach or kale leaves
- 4 wholegrain flour tortillas
- 2 tomatoes, diced
- juice of 1 lemon
- ¼ cup low-fat plain yoghurt
- ½ cup grated Noble cheddar
- pickled jalapenos, chipotle
- sauce, fresh coriandercilantroX, to garnish (optional)
1 Spray a large pan with oil and set over a medium-high heat. Add spring onions, garlic, capsicum and courgettes. Add spices. Cook, stirring, for 2-3 minutes, until vegetables are softened. Add sweetcorn and spinach or kale and stir for 1 minute. Remove vegetable mixture from pan and set aside.
2 Spray pan again, set over a medium-high heat and add chicken. Cook, stirring, for 3-4 minutes, until cooked through. Remove from heat.
3 Set a dry pan over a high heat and toast tortillas, turning, until just starting to crisp.
4 In a bowl, combine tomatoes and lemon juice to make salsa.
5 Divide tostadas among 4 plates and pile on vegetables and chicken. Top with tomato salsa, yoghurt and cheese (you can melt this under the grill for a few minutes if you like) along with garnishes of your choice.
Nutrition Info (per serve)
Total fat 16g
Saturated fat 6g
Dietary fibre 6g
Make it gluten free: Use gluten-free tortillas and check cumin is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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