Chicken Tostados

I got this recipe from a friend over 2 years ago, and I still make it. It's healthy, delicious, and easy. I think the salsa makes it. I usually serve it with spanish rice, and corn bread.

 2 Tablespoons vegetable oil
2 lbs. chicken tenders
1 clove minced garlic
1- 4oz. can of diced green chilis, drained
1/2 cup sour cream
6 (6-inch) tortillas
1/2 head of iceberg lettuce, sliced thin
1 cup grated Monterrey Jack or Cheddar cheese
2 tomatoes, chopped
1 recipe of avocado salsa (below)

In 3-quart saucepan heat 2 tablespoons vegetable oil over medium heat.  Add chicken tenders and cook for but 10 minutes or until cooked.  Add garlic and cook until fragrant. About 30 to 60 seconds. Add green chilies and sour cream; stir well. Cook over low heat until hot.  Cover and set aside.

Generously brush each tortilla on both sides.  Place a well-greased 10-inch skillet over medium heat. Fry flour tortillas one at a time for about 30 seconds on each side or until brown and blistered.  Remove from skillet and stack.

Arrange lettuce on each tortilla.  Top with chicken mixture.  Sprinkle with cheese and tomato. May also serve taco style.  Spoon avocado salsa on top of tostados and serve immediately.

Avocado salsa
3 TBS. vegetable oil
2 TBS. lime or lemon juice
1/2 tsp sugar
1/2 tsp salt
1 tomato, chopped
1 avocado, peeled

Crispy Southwest Quesadillas

1 cup cooked brown rice, warm or at room temperature

1 can black beans, rinsed and drained

1/2 red onion, diced (or greed onion)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

1-2 tomatoes, diced

1-2 cups fresh spinach, chopped

1 lime, juiced

1/2 Tbsp chili powder

1 tsp ground cumin

1/2 tsp garlic salt

1-2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar--and I don't measure I just sprinkle it on)

6-10 medium whole wheat tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients, except for cheese. Place skillet over medium heat. Spray skillet, or lightly brush with olive oil (or use a Foreman grill). Sprinkle cheese over one half of tortilla, add rice & bean filling and more cheese then fold in half. Cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining quesadillas. Serve with salsa or mashed avocado (mixed with lemon juice, salt & pepper).