| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | April 1994 | 1 | Servings | |
INGREDIENTS
| 1 | Ripe avocado, peeled pitted | |
| 4 | t | Fresh lime juice |
| 2/3 | c | Canned black beans, rinsed |
| drained | ||
| 2 | Green onions, chopped | |
| Hot pepper sauce, such as | ||
| Tabasco | ||
| 2 | Cooked chicken breast | |
| halves shredded about 1 | ||
| 3/4 cups | ||
| 1 | Tomato, seeded chopped | |
| 2 | T | Chopped fresh cilantro |
| 1 | t | Ground cumin |
| Lime juice | ||
| 4 | Purchased tostada shells | |
| crisp corn | ||
| tortillas | ||
| 2 | c | Shredded lettuce |
| 2/3 | c | Crumbled mild goat cheese |
| such as Montrachet | ||
| orfeta cheese | ||
| Purchased salsa |
INSTRUCTIONS
Place avocado in medium bowl. Add lime juice and mash until almost smooth. Mix in beans and green onions. Season guacamole to taste with hot sauce, salt and pepper. Combine shredded chicken, tomato, cilantro and cumin in small bowl. Season chicken mixture to taste with lime juice, salt and pepper. Arrange tostada shells on plates. Top with lettuce, guacamole and chicken mixture. Sprinkle with goat cheese. Spoon salsa over and serve. Serves 4. Bon Appetit April 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1690
Calories From Fat: 294
Total Fat: 33.3g
Cholesterol: 292.4mg
Sodium: 3700mg
Potassium: 3586.7mg
Carbohydrates: 198.2g
Fiber: 31.4g
Sugar: 27g
Protein: 152.1g