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Mexican Chicken Napoleons



Mexican Chicken Napoleons
Chicken and black beans are layered between crunchy tortillas and topped with fresh fruit salsa for a healthy and stylish double-decker tostada.
Ingredients:
12   (6-in./15-cm) corn tortillas
2   cups (500 mL) diced cooked unsalted chicken breasts
1   can (14.5 oz or 398 mL) black beans, drained and rinsed
1   medium red onion, divided
1   cup (250 mL) loosely packed fresh cilantro, divided
1   cup (250 mL) shredded Chihuahua cheese or Monterey Jack cheese, divided
1/4   cup (50 mL) light mayonnaise
2   garlic cloves, pressed
1/4   tsp (1 mL) each salt and coarsely ground black pepper
3   kiwi, peeled
1   jalapeño pepper, stemmed and seeded
1-2   limes
2   cups (500 mL) diced fresh pineapple
Directions:
  1. Preheat oven to 450°F (230°C). Trim tortillas using Pizza Cutter to make twelve 4-in. (10-cm) squares. Spray both sides of squares with nonstick cooking spray. Arrange squares on Large Bar Pan, overlapping slightly. Bake 8–10 minutes or until squares begin to brown; remove pan from oven. Turn squares over with Mini-Serving Spatula. Return to oven; bake 5–7 minutes or until golden brown and very crisp. Remove pan from oven to Stackable Cooling Rack.
  2. Meanwhile, place chicken and beans in Classic Batter Bowl. Coarsely chop onion and cilantro with Food Chopper; add half of the onion and cilantro to batter bowl, reserving remaining for salsa. Add 3/4 cup (175 mL) of the cheese, mayonnaise, garlic pressed with Garlic Press, salt and black pepper; mix well with Small Mix ‘N Scraper®. Microwave, uncovered, on HIGH 2–3 minutes or until heated through, stirring once halfway through.
  3. Remove six of the tortilla squares from pan; arrange remaining squares on pan in two rows. Top evenly with half of the filling. Place reserved squares over filling and top evenly with remaining filling. Sprinkle with remaining 1/4 cup (50 mL) cheese. Bake 4–6 minutes or until cheese is melted. Remove pan from oven.
  4. Meanwhile, for salsa, finely dice kiwi with Utility Knife; finely chop jalapeño with Food Chopper. Juice limes to measure 2 tbsp (30 mL). In clean batter bowl, combine pineapple, kiwi, jalapeño, lime juice, reserved onion and cilantro. Serve salsa with napoleons.

Yield: 6 servings

Nutrients per serving: (1 napoleon and 1/3 cup/75 mL salsa): Calories 330, Total Fat 12 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 36 g, Fiber 5 g, Protein 23 g