- 8
- 115 mins
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
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