Recipe Categories
Tex Mexican
Tex Mex Tostados

Kat's Green Chili's Tomato Tostado

3 x 8 inch flour tortillas
3 med ripe firm, medium tomatoes, thinly sliced
8 oz canned chopped mild green chilies, drained
6 oz grated reduced-fat Mexican cheese blend, (1 1/2 cups)
    (cheddar and Monterey Jack)
3 tbl chopped fresh cilantro

 Method :
Highlighting the flavor of green chilies and fresh tomatoes, these tostadas make a great warm-weather meal. If you don't have a nonstick baking sheet, lightly spray a regular baking sheet with cooking spray first.
MEAL PLAN: Microwave some tiny new potatoes (allow 3 to 4 per serving). Serve the tostadas with the potatoes, sliced bell peppers and black olives. Cut up any fresh fruit left from the week to make a colorful fruit salad. Serve with vanilla yogurt, frozen yogurt or non-dairy frozen dessert.
Preheat oven to 400 F. Place tortillas flat on a large nonstick baking sheet.
Arrange tomatoes over tortillas. Sprinkle with chilies, cheese and cilantro.
Bake until tortillas are lightly golden and crisp and cheese has melted, about 10 minutes. Alternatively, cook them on a nonstick griddle. Cut each tostada into wedges, and serve hot.