Cinco de Mayo: Chicken Tostadas

Day 3

Chicken Tostadas

prep time

15 min

total time

15 min

makes

8 servings

What You Need!

8 tostada shells (6 inch)

1-1/4 cups refried beans, warmed

2 cups shredded lettuce

2 cups shredded cooked chicken breasts

1 tomato, chopped

1 avocado, chopped

1/2 cup pico de gallo

1 cup shredded KRAFT Monterey Jack Cheese

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It!

SPREAD shells with beans.

TOP with remaining ingredients.


photo by:

kraft

recipe by: kraft

Cinco de Mayo: Bacon Quesadillas

Day 2

Bacon Quesadillas

prep time

5 min

total time

15 min

makes

4 servings

What You Need!

4 flour tortillas, (6 inch)

1 cup KRAFT Shredded Colby & Monterey Jack Cheese

1/4 cup OSCAR MAYER Real Bacon Bits

2 green onions, thinly sliced

Make It!

HEAT oven to 400°F.

PLACE tortillas in single layer on baking sheet sprayed with cooking spray.

TOP half of each tortilla with 1/4 each of the remaining ingredients; fold in half. Press lightly to secure.

BAKE 8 to 10 min. or until edges are lightly browned.

photo by:

kraft

recipe by: kraft

7 Days Of Cinco de Mayo Cooking

Recipe 1

Layered Black Bean Dip

prep time

5 min

total time

5 min

makes

32 servings, 2 Tbsp. each

What You Need!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup canned black beans, rinsed

1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It!

SPREAD cream cheese onto bottom of shallow dish.

LAYER with beans and tomatoes; top with cheese.

SERVE with tortilla chips.

Ro*Tel is a product of ConAgra Foods, Inc.

Kitchens Tips

Special Extra

Garnish with chopped fresh cilantro.

Variation

Serve the dip mixed. Beat cream cheese with mixer until creamy. Add remaining ingredients; mix until well blended.

photo by:

kraft

recipe by: kraft