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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Jalapeno Chile Peppers on Chicken Tostadas

Source: dLife

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

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 14.7 Fat, 0.9 Vegetables, 0.0 Fruits, 1.2 Starch, 0.8 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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Servings

Ingredients

Directions

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.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Remove chicken and onions from cooker, reserving 1/2 cup of cooking liquid. With two forks, pull chicken apart into shreds.
Combine in a medium bowl, chicken, onions and the reserved 1/2 cup liquid.
Spread refried beans on tostada shells. Top with hot chicken mixture and shredded cheese.
Serve with lettuce, salsa, sour cream, and olives (optional).