Recipe courtesy of Sandra Lee
Round 2 Recipe - Chili Tostada
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 546
- Total Fat
- 38 g
- Saturated Fat
- 7 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 15 g
- Cholesterol
- 21 mg
- Sodium
- 360 mg
This recipe uses a cinnamon-laced chili typical of Cincinnati, but any chili would work as well.
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 546
- Total Fat
- 38 g
- Saturated Fat
- 7 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 15 g
- Cholesterol
- 21 mg
- Sodium
- 360 mg
Ingredients
Directions
- In a medium skillet over medium-high heat, add the canola oil. When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side. Drain on brown paper.
- In a medium pot, heat the reserved chili.
- To serve, put a tortilla on a plate. Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream. Repeat with the remaining ingredients.
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