Roast Bird Tostadas


roast bird tostadas

The ingredient of Roast Bird Tostadas

  • 1 coles rspca accepted complete chicken extra large
  • 2 half tablespoons olive oil
  • 6 flour tortillas
  • 435g can refried beans
  • 6 huge iceberg lettuce leaves shredded
  • 1 avocado flesh sliced
  • 1 cup clean coriander sprigs
  • half cup bitter cream
  • lime wedges to serve

The Instruction of roast bird tostadas

  • ufeffpreheat oven to 180c rinse the hen and cavity with bloodless walking water pat dry with paper towel place in a baking dish brush the chook with 2 tablespoons of the oil season with salt and pepper roast for 1 half hours or till the juices run clean when a skewer is inserted into the thigh
  • use a big sharp knife to put off the breasts pores and skin covered thinly slice coarsely tear the relaxation of the beef from the chook wings and legs cover to keep warm
  • heat a touch of the closing oil in a huge non stick frying pan over medium excessive warmth add 1 tortilla and prepare dinner for 1 2 minutes every facet or till golden and crisp place on a serving plate repeat with the remaining oil and tortillas
  • spread the tortillas with the refried beans top with the lettuce bird avocado sour cream and coriander serve with lime wedges

Nutritions of Roast Bird Tostadas

fatContent: 1066 896 calories
saturatedFatContent: 47 2 grams fat
carbohydrateContent: 13 1 grams saturated fat
sugarContent: 37 9 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent: n a
cholesterolContent: 119 1 grams protein
sodiumContent: 355 milligrams cholesterol

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