Tuesday, June 19, 2012

Special K Roasted Corn and Chicken Tostada

Look how brown and crispy those tortillas got!

You don't have to go on the Special K diet in order to enjoy this Mexican-inspired meal. (Although, that is how I found out about this recipe. And no, I didn't lose 6 pounds in 2 weeks, but I did injure my leg while working out, so that kind of slowed my progress.) This recipe involves chicken, black beans, frozen corn, salsa, cumin (smells so good), chili powder, cheese, and sour cream.

The only thing I changed to make this recipe gluten-friendly was to use corn tortillas instead of flour tortillas. Also, wherever it called for nonstick cooking spray, I just used vegetable oil. Some of the cooking sprays I've seen have appeared to NOT be gluten-free, so I just stay away from them. If you know of good gluten-free cooking sprays, please let me know!

This was GREAT with chicken, but I bet you could substitute steak or even pork. (Hmm, I have pork sirloin in the freezer.) I have no idea how to eat a tostada. We picked them up with our hands. Hopefully that was correct.

The recipe on the Special K website only makes 1 serving (one tostada), so if you're making for multiple people just keep in mind that you need more of the ingredients. I made five tortillas (two for me and three for my husband) and I didn't exactly measure the ingredients properly. For example, it calls for 1/4 cup of salsa. Now technically, I would have had to quintuple that. Well, that would involve doing math. So I just threw in 1/2 cup of salsa. Whatever.

This is definitely going into our regular rotation!

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