Miniature Chicken Tostadas

Zippy appetizer!! from Cooking Light mag.

• Ready In: 27 mins
• Yields: 36 appetizers

Ingredients

• 1  cup  finely chopped  cooked chicken breast
• 1⁄2 cup  chopped jicama
• 1⁄2 cup  shredded low-fat cheddar cheese (2 oz)
• 1⁄4 cup fat-free mayonnaise
• 1  tablespoon diced pimento, drained
• 1 (4 ounce) can  chopped green chilies, drained
• 6 (6 inch)  corn tortillas

Directions

1. Combine first 6 ingredients in a small bowl; stir well; set aside.
2. Cut each tortilla into 6 circles using a 2 inch biscuit cutter.
3. Place tortilla chips on an ungreased baking sheet.
4. Bake at 350f degrees for 6 minutes.
5. Turn chips and bake an additional 2 to 3 minutes or until golden and crisp.
6. Spread chicken mixture evenly over chips (about 1 tablespoon per chip).
7. Broil 5 1/2 inches from heat (with electric oven door ovened) 3 minutes or until hot and bubbly.
8. Serve warm.