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Sizzling Grilled Chicken Tostadas

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  0 reviews
  • 50 min prep time
  • 1 hr 55 min total time
  • 12 ingredients
  • 8 servings
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Progresso® broth and beans provides a wonderful addition to this nacho pot pie made using Old El Paso® seasoning mix and Green Giant® Niblets® corn – a wonderful Mexican-style dinner.

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
Old El Paso™ tostada shells (from 4.5-oz box)
1
box (14 oz) refrigerated guacamole
2
cups shredded Mexican cheese blend (8 oz)
1/2
cup Old El Paso™ medium taco sauce
4
cups shredded iceberg lettuce

Steps

  • 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.
  • 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.

Expert Tips

If you don’t want to heat the grill on chilly nights, simply brown the chicken in a skillet and briefly bake the tostadas.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
449
% Daily Value
Total Fat
28g
0%
Saturated Fat
9g
0%
Sodium
904mg
0%
Total Carbohydrate
26g
0%
Dietary Fiber
7g
0%
Protein
26g
26%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 Very Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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