Shredded monterey jack cheese/Monterey jack cheese with jalapeno peppers
1⁄2 Cup (8 tbs)
Low fat plain yogurt
1⁄4 Cup (4 tbs)
Sliced green onions
2 Tablespoon, sliced
In a medium skillet combine ham, corn, and salsa.
Bring to boiling; reduce heat.
Cover and simmer for 5 minutes.
Meanwhile, place each tostada shell on a serving plate.
Top each with shredded lettuce, ham mixture, and cheese.
Garnish with yogurt and green onions.