Antojitos & Botanos
Appetizers

Miniature Chicken Tostadas

Jicama is a root vegetable
with water chestnut type texture. 
Peel the thin, brown skin 
of this Mexican potato 
just before use. 

1 cup chicken breast, cooked, 
finely chopped 
1/2 cup jicama, chopped 
1/2 cup cheddar cheese, 
shredded reduced fat 
1/4 cup nonfat mayonnaise 
1 tbsp pimiento, drained, diced 
4 oz can of green chilies, 
drained and chopped 
6  corn tortillas 
  
Combine first 6 ingredients 
in a small bowl, stir well. 
Set aside.
Cut each tortilla into 
6 circles using a 2 inch 
biscuit cutter. 
Place tortilla chips 
on an ungreased baking sheet. 
Bake at 350 degree 
for 6 minutes.
Turn chips, and bake 
an additional 2 to 3 minutes 
or until golden and crisp.
Spread chicken mixture 
evenly over chips. 
Broil 5 1/2 inches from heat 
3 minutes or 
until hot and bubbly. 
Serve warm.