Grilled Chicken Tostada

Tonight I am going to see one of my favorite bands of all time, 311. I'm really glad that I got on Facebook today and saw that the show was tonight, because I thought it was tomorrow, and that would have sucked. My boyfriend has never got to experience a 311 show or ME at a 311 show, and while he is fully aware of how crazy I am, he is in for a treat. I'm hoping that my sister and her boyfriend can go, but they need to find arrangements for little man, something about an 8 month old at a show just doesn't jive well lol. I have read a couple of their set list and happy to see they are playing their old stuff. Their last album was majorly disappointing to say the least. I am ready to jam hard tonight!

This recipe came about because I had a bunch of leftover Mexican ingredients from a recipe I made the night before. The cool thing about tostadas is you can put whatever you want on them. I happened to have had some pico, black beans, and cilantro lime slaw already made. I always have cheese and sour cream on hand, and I had an extra chicken breast left over from making the Sweet and Sour Baked Chicken, so all I had to get were the tostada shells. I made the black beans re-fried style by taking the emulation blender to them, but they could have stayed the way they were and been just as good. All in all, this was a healthy dinner. Two shells were 4 points, the chicken was 2 per shell. Sour cream, cheese, and beans were 4 total, but I could have used less to cut down the points. One of these bad boys were enough.

 Grilled Chicken Tostada

• 2 chicken breast, marinaded in your favorite marinade, grilled, and diced; I like Garlic Herb and White Wine from McCormics
• 6 tostadas
• 1 cup black beans; recipe here 
• 1/2 cup pico de gallo; recipe to follow
• 1/2 cup Cilantro Lime Slaw; recipe here
• Garnish; cheddar cheese, sour cream, green onions, and cilantro

1. Preheat oven to 300 degrees.
2. Put the beans in a blender or use an emulation blender, and blend until smooth.
3. Bake tostada shells for 5 minutes until crisp.
4. Put a layer of black beans on the tostada.
5. Top with chicken,
6. Then top with garnish; slaw, pico, cheese, green onion, cilantro, and sour cream.

Pico De Gallo

• 3 plum tomatoes; seeded and diced
• 1/2 small red onion, diced
• 1 tsp jalapeno, seeded and minced
• 2 tbs cilantro; minced
• 1 lime, juiced
• 1 tsp salt; more if needed to taste
• 1/2 tsp black pepper 

1. Mix all ingredients in a small mixing bowl and let mingle for an hour before serving.