8

tostada shells

1/2

cup

fresh cilantro, chopped

Laura's Salsa verde

2

cups

cooked pinto beans

2

cups

iceberg lettuce, shedded

8

oz

queso fresco, crumbled

1/2

cup

sour cream

2

5oz chicken breasts, boneless and skinless

2

tsp

ancho chili powder

Salt and freshly ground black pepper, to taste

1

Tbs

olive oil

1

Prepare the chicken by giving them a drizzle of olive oil, then sprinkle both sides with the chili powder, salt and pepper

2

Place on a baking sheet in a 350F oven, and roast for 20-25 minutes or until done. Allow the breasts to rest for about 5 minutes and then slice into strips. Keep warm until serving.

3

Break apart the tostada shells into chip sized pieces.

4

Assemble the chillequilles with some of the beans on the bottom of the plate, place the chips over the beans on the bottom of the plate, add the tostada chips, sauce, lettuce, chicken, cheese, sour cream and cilantro. Serve with Spicy Pickled Carrots and Radishes.

Serving size: 1/4 of a recipe (11.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.