Mexican Pocket Bread Tostadas

• 4 pocket breads (6 to 6 1/2 in.)
• 1 can (16 oz.) nonfat refried beans
• 6 ounces sliced grilled chicken breast or sliced grilled tender beef steak (see notes)
• 1/2 cup chopped red onion
• 1 can (7 oz.) diced green chilies
• 1 cup (1/4 lb.) shredded light or regular Mexican blend cheese or shredded reduced-fat cheddar cheese
• 3 cups finely shredded cabbage
• 1/2 cup fresh cilantro leaves
• About 3/4 cup tomato salsa
• Salt and pepper

1. Arrange pocket breads slightly apart on a 14- by 17-inch baking sheet. Spread 1/4 of the beans evenly on each round.
2. Top beans equally with chicken, onion, chilies, and cheese.
3. Bake in a 425u0b0 regular or convection oven until pocket breads are crisp and cheese is melted, about 8 minutes (6 minutes in a convection oven). Transfer each round to a plate. Mound cabbage equally on rounds and top with cilantro. Serve tostadas with salsa and salt and pepper to add to taste.

pocket breads, beans, chicken, red onion, green chilies, regular, cabbage, fresh cilantro, tomato salsa, salt

Taken from www.myrecipes.com/recipe/mexican-pocket-bread-tostadas (may not work)