DiscussionsRecipe Redo

Hi Everyone 

We're having a new round of Recipe Redo! We're looking for your help with one of our not so highly rated recipes. How would you improve this recipe?

http://www.pillsbury.com/Recipes/Recipe-Redo

Grilled Tostadas

INGREDIENTS

1 (9-oz.) pkg. frozen Southwestern-seasoned cooked chicken strips
1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® Biscuits
Nonstick cooking spray
4 oz. (1 cup) finely shredded colby-Monterey Jack cheese blend
8 teaspoons chopped green onions
1 cup shredded lettuce
1/2 cup Old El Paso® Salsa
8 teaspoons sour cream

DIRECTIONS

1. GRILL DIRECTIONS: Heat grill. Heat chicken strips as directed on package.
2. Meanwhile, separate dough into 8 biscuits. Press each to form 5-inch round. Spray 1 side of each round with nonstick cooking spray. Place sprayed biscuit rounds, cheese, onions and warm chicken on tray for carrying to grill.
3. When ready to grill, place biscuit rounds, sprayed side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 to 4 minutes or until bottoms are browned. Turn biscuits; top with cheese, onions and warm chicken. Cook an additional 2 to 3 minutes or just until cheese begins to melt. (By the time all are topped, first ones are done.)
4. To serve, top tostadas with lettuce, salsa and sour cream.

This is our 5th round. We're excited to see your responses. Thank you.

I think if we added some a little more excitement to this recipe by using grilled shrimp in place of the chicken would be a nice start. Then substitute the salsa for a homemade or store bought pico de gallo to add a summery feel to the recipe. Then mix some taco seasoning in to the sour cream for extra pizzaz on top. Could also garnish this with a very thin slice of lime, which could also be squeezed on top to complement the freshness of the seafood. :-) Yummy!

Once I'm at the grill anyway, I'd like that grill flavor on the chicken.  Chicken tenders from the store grill up pretty fast. Also, I'd experiment with rolling/coating/topping the biscuit rounds in crushed tortilla chips for fun texture.  I'm not brave enough to top them while on the grill (as stated in step 3 after cooking one side then turning it over); might lose it all through the grill. Instead the grilled chicken can rest while the biscuits cook and then shred or chop it. Remove the biscuits from the grill, top with cheese and warm chicken to melt it.  The shredded lettuce can be combined with an equal amount of shredded cabbage & tossed with lemon juice, salt, pepper, & cilantro for an easy, tangy, crisp, fresh topping.  I'd save the onions, sour cream &/or salsas for the top.

I would roll out the biscuits to about 1/8 - 1/4 in thickness, and either cook them in the skillet, or on the grill, to get them almost like fry bread, although I think that grill marks on the bread would be very appetizing, & the smokey taste would infuse the bread, which would be wonderful. Make and add some fresh pico, and guacamole, to top it off, and yum!

I would cook the chicken, then shred it to infuse the flavors more into the meat (or use chicken breast or tenderloins instead).  Mix the cheese and onions (cut finely) into the shredded chicken.  Press the individual biscuits so they are flat, spray with nonstick cooking spray,  and then grill until done on the grill.  Put the chicken mixture on top, add additional cheese and cook until cheese melts.  Top with the lettuce, salsa and sour cream.

I would mix the grilled chopped chicken with the chesse, onions, salsa, and just enough sour cream to bind it together. Serve the grilled biscuits topped with a small leaf of lettuce, the chichen mixture a fresh tomato slice topped with a dolop of sour cream.  Black olives and or jalapeano peppers could be added in the mixture or on top as desired.

A tostada is basically a flat taco....simple.

First, maybe update the directions…..(#2)

“Place sprayed biscuit rounds, cheese, onions and warm chicken on tray for carrying to grill.”

Some folks (that don’t cook much) may think you have to place the cheese, onions and chicken ON the biscuit first.

Also, since biscuit dough is so fragile, I would put foil on the grill until you are comfortable with the recipe.

Everything else with the recipe sounds delicious.

Hi Boomer: I just edited slightly... if that is okay. I still like your ideas.

A few things to try:

-Use crescent seamless dough instead of the biscuits

-Top cooked dough w/ layer of warmed refried beans

-Top w/ corn as well

I think this is a great idea.  AND brown rice cooks up great as spanish rice (the orange kind made with tomato sauce) because you can hardly tell it's brown rice, for anyone who is new to it.  You just follow the package directions for the brown rice but fry it first with onion and then add tomato sauce or bouillon when you add the water.  I do it all the time, its yummy!

UPDATE:  I was just at the home of someone I formerely shared this tip with and watched her serve it to hungry grade schoolers used to eating spanish rice the regular way that you see it at mexican restaurants.  They ate it up so fast! Now if I can only get them to stop putting sour cream on top!  

Maybe add a litte to the salsa, or replace with a black bean and corn salsa with a littel cilantro. Also Maybe replace the buscuits with pillsbury pizza dough rolled out into a flat bread and brushed with oil and baked semi- crispy.

Instead of using those chicken strips, I would make up some shredded chicken (recipe follows). Top the grilled buscuits with some refried beans. Then instead of using pepper jack cheese use cojita then top that with the shredded chicken. Top the chicken with with shredded letteuce and sour cream or maybe some guac.

Shredded chicken recipe

start by boiling chicken breasts in water until fully cooked through. Once done take out of water and let cool until able to saute strips on onion in the same pan as the tomatoes to infuse with flavor. Add the pulled chicken, salsa mixture and onions into aa bowl and mix throughly.

Hope you all enjoy it!!