Mini Tostadas with Shredded Chicken Topping

Serving Size : 4

2 corn tortillas
1 cup diced tomatoes
1/2 cup chopped onion
1 tablespoon white vinegar
1 garlic clove, peeled
1/2 teaspoon chili powder, mild or hot
1 pinch ground cloves
1 pinch ground cinnamon
1 tablespoon dried currants
2 ounces boneless skinless chicken breast, shredded
4 ounces black beans, cooked, drained
1/2 cup lettuce, shredded
1 tablespoon nonfat sour cream
1 teaspoon nonfat sour cream

Preheat oven to 350 F. Spray baking sheet with nonstick cooking spray.
With 2" round biscuit cutter or kitchen scissors, cut four 2" circles from
each tortilla; cut remaining tortilla into bite-size pieces. Place circles and
pieces in a single layer on baking sheet; bake, turning frequently, 8 minutes,
until crisp and golden brown. In food processor or blender, combine tomatoes,
onion, vinegar, garlic, chili powder, cloves and cinnamon; puree until smooth.
Transfer tomato mixture to large nonstick skillet; stir in currants. Bring
mixture to a boil; reduce heat to low. Simmer, stirring frequently, 5 minutes,
until thickened. Add chicken; cook, stirring frequently, 5 minutes longer,
until almost all the liquid has evaporated. In small bowl, with fork, mash
beans; spread an equal amount of mashed beans on each tortilla circle. Top
evenly with lettuce, chicken mixture and sour cream; serve with remaining
crisp tortilla pieces.

Jenn B aka Mom2Sam and Tiny
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