>Lighter Side Tostadas

> We eat A LOT of Mexican/Tex-Mex food at our house. The Hub grew up in Texas, and I spent years working in a Mexican restaurant in my younger days – it is a sure-fire go-to family of flavors that I know will always be a hit.

Then again, sometimes the same old tacos or fajitas over and over can get a bit dull, even to the biggest fans.
Not to mention the damage that you can do to your waistline piling on all of those toppings with reckless abandon!
These tostadas are a good solution to both problems.

I started by lightly spraying 3 corn tortillas with Canola Spray, and baking them until crispy on a cookie sheet in a 400 degree oven (this takes almost no time at all.)

Then I piled on my “filling” made by mixing together 1 cooked b/s chicken breast shredded, 1 palmful of chili powder, 1 cup fresh spinach chopped fine, and 1 tablespoon of cream cheese. (I tested for taste and added Salt and Pepper as needed.)

To The Hub’s (pictured at the bottom of the post,) I also added a sprinkling of shredded 2% cheddar cheese. Everything went back into the oven to heat the filling and melt the cheese.

I served mine with a salad, (picture at the top of the post) and a couple teaspoons of avocado puree. Mmmmm, crunchy and spicy and yummy!

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