INGREDIENTS
1
can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuits
2
cups shredded deli rotisserie chicken
1
cup crumbled cotija (white Mexican) cheese or finely shredded Mexican cheese blend (4 oz)
1/2
cup Green Giant® Niblets® frozen corn, thawed
1/4
cup Old El Paso® sliced jalapeños, chopped
1/2
cup Old El Paso® Thick ‘n Chunky salsa
1/4
cup refrigerated guacamole (from 8-oz package)
3
tablespoons chopped fresh cilantro
8
lime wedges for garnish
DIRECTIONS
1
Heat gas or charcoal grill. Separate dough into 8 biscuits. Press each to form 5-inch round. Spray 1 side of each round with cooking spray. Place sprayed biscuit rounds, chicken, cheese and corn on tray for carrying to grill.
2
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 chicken, cheese and corn. Cook 2 to 3 minutes longer or until bottoms are browned. (By the time all are topped, first ones are done.)
3
To serve, top tostadas with lettuce, jalapeños, salsa, guacamole and cilantro. Serve with lime wedges.
High Altitude (3500-6500 ft)
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