1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. Place tortillas in single layer on prepared pan; spray with cooking spray. Bake tortillas 8 minutes or until crisp, rotating pan halfway through cooking and poking air bubbles with fork.
2. Heat large skillet over medium-high heat; spray with cooking spray. Add mushrooms; cook and stir 7 minutes or until tender. Transfer to plate.
3. Wipe out skillet and add oil; heat 1 minute over medium-high heat. Add ½ the leeks; reduce heat to medium and cook 5 minutes or until golden brown. With slotted spoon, transfer leeks to paper towel-lined plate and spread in single layer; sprinkle with a pinch of salt. Repeat with remaining leeks.
4. Top tortillas with cheese, chicken and mushrooms; bake 4 minutes or until cheese is melted. Serve tostadas topped with leeks garnished with cilantro, pico de gallo and/or sour cream, if desired.
- 39 g Fat
- 14 g Saturated
- 139 mg Cholesterol
- 878 mg Sodium
- 44 g Carbohydrates
- 4 g Fiber
- 8 g Sugars
- 2 g Added Sugars
- 47 g Protein
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Nutritional Information
- 39 g Fat
- 14 g Saturated
- 139 mg Cholesterol
- 878 mg Sodium
- 44 g Carbohydrates
- 4 g Fiber
- 8 g Sugars
- 2 g Added Sugars
- 47 g Protein
Directions
1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. Place tortillas in single layer on prepared pan; spray with cooking spray. Bake tortillas 8 minutes or until crisp, rotating pan halfway through cooking and poking air bubbles with fork.
2. Heat large skillet over medium-high heat; spray with cooking spray. Add mushrooms; cook and stir 7 minutes or until tender. Transfer to plate.
3. Wipe out skillet and add oil; heat 1 minute over medium-high heat. Add ½ the leeks; reduce heat to medium and cook 5 minutes or until golden brown. With slotted spoon, transfer leeks to paper towel-lined plate and spread in single layer; sprinkle with a pinch of salt. Repeat with remaining leeks.
4. Top tortillas with cheese, chicken and mushrooms; bake 4 minutes or until cheese is melted. Serve tostadas topped with leeks garnished with cilantro, pico de gallo and/or sour cream, if desired.