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Chili Tostadas (Phase 1 Compatible)

Yields 2 medium tostadas, equivalent to 2 Ideal Protein food portions

Phase 4 Options: Top tostadas with chicken or beef strips, cevice (a form of Mexican sushi ‘cooked’ in fresh lime
juice), shrimp or lobster and plain low-fat yogurt in lieu of sour cream. Substitute lettuce for shredded cabbage
and fresh shredded radish when making fish tostadas. Delicious!

Chili Tostadas
Ingredients: 

1 Ideal Protein Maple Oatmeal (preferably sweetened)
1 Ideal Protein Vegetable Chili
¼ teaspoon baking powder
3 small pinches of baking soda
4 oz of hot water
8 drops of extra virgin olive oil
¼ teaspoon of dried Mexican herbs (coriander, basil, oregano, dried peppers, garlic and
crushed cumin which gives it a nice ‘smoky’ flavor)
Shredded lettuce
1 tablespoon fresh cilantro, shredded
1 tablespoon fresh tomatoes or fresh salsa
Chopped onion (raw) or green onion
Fresh lime

Directions: 

Preheat the oven at 350º F. Blend the contents of the oatmeal and chili together with the baking powder,
baking soda, hot water, virgin olive oil and herbs together until all the water is absorbed and the dry ingredients
are equally distributed. Rub fresh garlic directly onto a non-stick baking sheet. Spoon mixture into two (2)
tostadas.
Bake at 350º F for 15 minutes. Remove from the oven and garnish with shredded lettuce, 1 tablespoon of
chopped fresh cilantro, 1 tablespoon of fresh or canned tomatoes, chopped onion or green onions. Sprinkle a
splash of fresh lime and serve while still hot!

Rating: 
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Comments

Looks yummy