2 Whole chicken breasts;
-boneless and skinless
x Salt and pepper
1 1/2 c ROSARITA roasted salsa
Medium
1/4 c Orange juice
1 tb Canned chipotle chiles;
-pureed
2 cn (16-oz.) ROSARITA No Fat
-Traditional Refried Beans
4 lg Fluted tostada shells;
-heated
2 c Torn lettuce
1 c Cheddar cheese; low fat;
-shredded
1 c Diced tomatoes
1/2 c Low fat sour cream (opt.)
1/4 c Sliced ripe black olives
1/4 c Sliced green onions
Place chicken in a shallow glass baking dish. Sprinkle with salt and
pepper to taste. Bake at 350 degrees F. for 20 to 25 minutes or until
chicken is lightly brown and tender. Cut in strips or shred with a
fork. In a small mixing bowl, combine chicken, 1 cup Rosarita salsa,
orange juice and chipotle chiles; mix well. Set aside.
Combine Rosarita refried beans and remaining Rosarita salsa in
saucepan. Heat over medium heat 5-7 minutes, stirring often. Place 1
Tablespoon of hot bean mixture in center of each of 4 serving plates.
Place preheated tostada shells on dollop of hot bean mixture to
prevent movement. Divide ingredients equally among tostada shells
and layer in the following order: bean mixture, chicken salsa
mixture, lettuce, cheddar, tomatoes, sour cream, olives and green
onions. Makes 4 servings.
From: ROSARITA No Fat Traditional Refried Bean can label.
Meal-Master format provided by iRis gRayson.
