Grilled Tostadas

(15)
  6 reviews
  • 25|min prep time
  • total time
  • 8 ingredients
  • 8 servings

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. 1 GRILL DIRECTIONS: Heat grill. Heat chicken strips as directed on package.
  2. 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. 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. 4 To serve, top tostadas with lettuce, salsa and sour cream.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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