1 tsp olive oil
1 1/2 cups onions, chopped
1 1/2 cans diced tomatoes or 2 1/2 cups fresh
2 chipolte peppers (or more according to taste)
2 cups shredded turkey or chicken
2 tbsp chicken boullion granules
Saute onions in olive oil until clear. Add tomatoes, with juice and chipolte peppers and cook
until tomatoes and peppers are soft and start to fall apart. You want to mush the peppers so you can get an even heat throughout
the tostada filling and not get one really hot bite. After you cook it until soft and blended then you add the chicken bouillon
and turkey (or chicken). Warm through.
1/6=118 cal/5 g. fat/2 g. fiber
Note: Nutritional information is just for the meat topping. Make sure you add the points for
the tostada shell and other toppings. I like to eat my tostada with a little fat free sour cream, lettuce and just a
little Ranchero cheese (in the deli section--a little bit goes a long way). I make this in huge batches with leftover turkey
and freeze it in little baggies. Then I can pull some out and have it for lunch :)
