(Serves 6)
Original Recipe By Bill Idell

INGREDIENTS:

• 1 1/2-2 pounds skinless chicken breast, cut into thin strips
• 1-2 teaspoons finely chopped garlic
• 2 tablespoons fresh lime juice
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 12 teaspoon black pepper
• 4 tablespoons vegetable oil
• 6 6-inch corn tortillas
• 4 Romaine lettuce leaves, washed and dried
• 2 15-ounce cans low-fat refried beans
• 1/2 cup low-fat sour cream
• 2 cups fresh tomato salsa (recipe below)

METHOD OF PREPARATION:

1. Preheat oven to 350°F degrees.
2. Combine the garlic, cumin, chili powder, 2 tablespoons of oil, salt, and pepper with the lime juice; mix well. Add the chicken and mix well.
3. Place the tortillas on a sheet pan, heat in oven for 8-10 minutes until crisp, being careful not to burn.
4. Stack the lettuce leaves directly on top of each other on a cutting board. With a sharp knife shred the leaves into thin slices.
5. Heat a non-stick sauté pan until hot. Add the oil and then quickly add the chicken. Immediately stir the chicken with a wooden spoon. Cook the chicken 5-7 minutes on medium-high heat until it is cooked all the way through or until a minimum internal temperature of 165 °F is reached.
6. Place the beans in a saucepan and heat over low heat until warm, stirring frequently. Alternatively, the beans can be placed in a microwave-proof bowl, wrapped with plastic wrap and heated for 1-2 minutes.
7. Assemble the tostadas by first spreading about 4 tablespoons of the beans on each tortilla. Add the lettuce, chicken, a spoon of sour cream and a generous amount of salsa.

Fresh Tomato Salsa (Yield: 2 Cups)
Adapted Recipe By Bill Idell

INGREDIENTS:

• 2 cups fresh ripe tomato, chopped
• 2-3 tablespoons chopped fresh cilantro
• 2-3 tablespoons finely chopped yellow onion
• 1-2 teaspoons finely chopped jalapeno pepper
• 2-3 teaspoons salt

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts.

"Full Flavor Recipes," aired during the week of May 5, 2008.

These recipes were created and demonstrated by Chef William Idell, instructor in the Culinary Nutrition department.