Sizzling Grilled Chicken Tostadas

By carvalhohm

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 4 teaspoons Montreal chicken grill seasoning
• 4 teaspoons Sriracha sauce
• 4 boneless skinless chicken breasts (about 1 1/4 lb)
• Grilling spray
• 1 can (15 oz) refried black beans
• 8 tostada shells (from 4.5-oz box)
• 1 box (14 oz) refrigerated guacamole
• 2 cups shredded Mexican cheese blend (8 oz)
• 1/2 cup medium taco sauce
• 4 cups shredded iceberg lettuce

Details

Servings 8
Cooking time 115mins
Adapted from bettycrocker.com

Preparation

Step 1

1 In 1-gallon resealable food-storage plastic bag, mix oil, lime juice, grill seasoning and 3 teaspoons of the Sriracha sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour to marinate.

2 Spray grill rack with grilling spray. Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 12 to 14 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cool slightly; chop chicken.

3 To assemble tostadas, spread refried beans over tostada shells. Spread guacamole over beans. Top evenly with chicken and cheese. Stir remaining 1 teaspoon Sriracha sauce into taco sauce; drizzle over tostadas. Place tostadas on grill. Cover grill; cook 2 to 3 minutes or until cheese is melted. Top with lettuce. Serve immediately.

If you don’t want to heat the grill on chilly nights, simply brown the chicken in a skillet and briefly bake the tostadas.

1 Serving Calories449 , Total Fat28g (Saturated Fat9g, ), Sodium904mg Total Carbohydrate26g (Dietary Fiber7g ), Protein26g