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Jalapeno Chile Peppers on Chicken Tostadas
Source: dLife

Tostadas filled with peppers, onions, chicken, beans, and cheese.

Prep Time: 25 minutes
Cook Time: 5 hours
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 375.1
Total Carbs 27.1 g
Dietary Fiber 2.8 g
Sugars 3.9 g
Total Fat 14.7 g
Saturated Fat 4.7 g
Unsaturated Fat 0.3 g
Potassium 87.8 mg
Protein 32.4 g
Sodium 600.2 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  Chile Peppers, jalapeno, whole
8 each  medium garlic cloves
3 tbsp  chili powder
3 tbsp  fresh lime juice
0 1/4 tsp  hot pepper sauce
1 each  medium onions
2 lb  boneless skinless chicken thighs
16 oz  refried beans
10 each  tostada shells
1 1/2 cup  Cheese, cheddar, fat free, shredded
2 cup  Lettuce, iceberg
1 1/4 cup  salsa
0 3/4 cup  Sour Cream, light
0 3/4 cup  canned black olives
  1. Using a 3 1/2- to 5-quart slow cooker combine jalapeno peppers, garlic, chili powder, lime juice and hot pepper sauce. Add onion and chicken.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  3. Remove chicken and onions from cooker, reserving 1/2 cup of cooking liquid. With two forks, pull chicken apart into shreds.
  4. Combine in a medium bowl, chicken, onions and the reserved 1/2 cup liquid.
  5. Spread refried beans on tostada shells. Top with hot chicken mixture and shredded cheese.
  6. Serve with lettuce, salsa, sour cream, and olives (optional).

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