Step 1

Chop your leftover pork tenderloin into bite sized pieces. Heat a pan over medium heat and add bbq sauce to warm for just a minute.  Add pork and turn off heat. You don’t want to cook the meat again… just a little bit of heat from the sauce is plenty.

Step 2

If you can’t find baked tostada shells, but want to keep those fats low, toast your own corn tortillas in a pan over medium heat, with a little oil spray and salt for a few minutes per side or until crispy.

Step 3

Place 6 tostada shells on a sheet pan. Divide the pork evenly between the shells, about 50 grams each. Sprinkle the 28 grams of cheese evenly over all six tostadas, that’s a little less than 5 grams each so yes, it’s small! Feel free to add more if you choose!

Step 4

Broil for just a couple of minutes until the cheese melts.  Then top each tostada with 40 grams of pineapple salsa and 10 grams of creamy chimichurri. A few pickled onions and extra cilantro are ALWAYS a good idea.