Hot Thai peanut sauce and shiitake mushrooms give a new twist to tostados.

Traditional tostados have a deep-fried base, but it’s easier and healthier to crisp the tortillas under the broiler.

This dinner requires no other cooking and very little chopping and cutting thanks to roasted chicken strips, shredded lettuce and diced tomatoes.

Don’t let Asian ingredients gather dust in your pantry.

Sesame oil gives a nutty flavor to sautéed meats and salads, while peanut sauce is great on kebabs or as a dip for cooked meats.

This meal contains 643 calories per serving with 31 percent of calories from fat.

Sesame Corn on the Cob: Husk 2 ears sweet corn. Moisten 2 sheets paper towel with water and squeeze dry. Wrap an ear of corn in each, and microwave on high 4 minutes (2 minutes per ear). Remove paper towel, brush corn with sesame oil and sprinkle on salt.

WINE SUGGESTION: Try dry sake.

HELPFUL HINTS

• White vinegar diluted with a little water can be used instead of rice vinegar.

• Any type of sliced mushrooms can be used.

• I prefer a thick peanut sauce for this recipe.

Mexican-Asian Tostados

Makes 2 servings

Vegetable oil spray

4 (6-inch) flour tortillas

2 teaspoons Chinese vinegar

2 teaspoons sesame oil

1 1/2 cups shredded lettuce

1 cup sliced shiitake mushroom caps

10 ounces cooked chicken breast meat, cut into strips

1/4 cup Thai peanut sauce

1 cup diced tomatoes

Heat broiler. Line a baking sheet with foil and spray with oil. Spray both sides of the tortillas and place on the sheet. Broil 2 minutes. Turn over tortillas and broil 1 minute or until crisp not brown. Set aside.

Mix vinegar and sesame oil in a bowl. Add lettuce and mushrooms; toss well. Divide evenly among tortillas. Using the same bowl, toss chicken in peanut sauce and spoon over the vegetables. Sprinkle tomatoes on top.

Per serving: 526 calories (28 percent from fat), 16.4 g fat (3.2 g saturated, 6.2 g monounsaturated), 96 mg cholesterol, 49.6 g protein, 43.7 g carbohydrates, 5 g fiber, 1,124 mg sodium.