Mini Mexican Chicken Tostadas

36
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"From one of our national supermarkets free monthly magazine November 2017."

Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (39.9 g)
  • Calories 57.6
  • Total Fat - 2.6 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 18.8 mg
  • Sodium - 22.4 mg
  • Total Carbohydrate - 4.8 g
  • Dietary Fiber - 1.5 g
  • Sugars - 0.5 g
  • Protein - 4.1 g
  • Calcium - 20.2 mg
  • Iron - 0.4 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 180C.

Step 2

Use a 5cm round pastry cutter to cut discs from the tortillas and place on a baking tray and lightly spray with olive oil spray and bake for 4 to 6 minutes or until light golden and set aside until firm.

Step 3

Combine the chicken and Mexican seasoning in a medium bowl.

Step 4

Heat a large non-stick frying pan over medium heat and add chicken and cook, stirring occasionally, for 6 to 8 minutes or until golden brown and cooked through.

Step 5

Combine the avocado, lime juice, red chilli and chopped coriander in a medium bowl and season.

Step 6

Combine the tomato and jalapeno in a small bowl to make a salsa.

Step 7

Place tortilla discs on a serving platter and top each with a dollop of avocado and tomato salsa and a piece of chicken and then top each tostada with a coriander leaf and serve immediately

Tips & Variations


No special items needed.

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