Grilled Tostadas

Grill a new chicken favorite! Refrigerated corn biscuits carry the zesty filling.

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Servings 8

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( 16 ) Ratings

16 Ratings

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ingredients 8
Prep Time 25 min
Total Time 0 min

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

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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.