Chicken-Pepper Tostadas

Chicken-Pepper Tostadas Photo: Oxmoor House


  • 4 (6-inch) corn tortillas
  • Cooking spray
  • 12 ounces frozen pepper stir-fry
  • 12 ounces chicken breast tenders, cut into bite-sized pieces
  • 2 1/2 teaspoons salt-free Mexican seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar or part-skim mozzarella cheese


Preheat broiler.

Place tortillas on a baking sheet; lightly coat each tortilla with cooking spray. Broil 4 to 5 minutes or until crisp, turning once; set aside.

Place pepper stir-fry in a colander. Rinse in cold running water 30 seconds or until peppers thaw; drain well, and pat dry.

Coat a large skillet with cooking spray; place over medium-high heat until hot. Add pepper stir-fry; sauté 4 minutes. Add chicken, seasoning, salt, and red pepper. Sauté 2 to 3 minutes or until chicken is done.

Top each tortilla with 1/2 cup chicken mixture and 1/4 cup cheese. Broil 1 minute or until cheese melts.

  • Prep Time:
  • Cook Time:
  • Yield: 4 servings (serving size: 1 tostada)

Nutritional Information

Calories per serving: 256
Caloriesfromfat per serving: 25%
Fat per serving: 7.1g
Saturated fat per serving: 3.9g
Monounsaturated fat per serving: 0.4g
Polyunsaturated fat per serving: 0.5g
Protein per serving: 31g
Carbohydrate per serving: 17.3g
Fiber per serving: 2.9g
Cholesterol per serving: 70mg
Iron per serving: 1.2mg
Sodium per serving: 627mg
Calcium per serving: 314mg

Good to Know

Instead of dropping a nice chunk of change on a restaurant fajita, make your own! This dish is easy and inexpensive and filled with protein. Choose whole wheat tortillas for a healthier, fiber-rich alternative.
Cooking Light Superfast Suppers