Grilled Chicken Tostadas


Makes 4 servings


1 pound boneless skinless chicken breast halves
1 teaspoon ground cumin
1/4 cup fresh orange juice
1/4 cup plus 2 tablespoons hot or mild salsa, divided
1 tablespoon vegetable oil
2 cloves garlic, minced
8 green onions
Additional vegetable oil
1 can (16 ounces) refried beans
4 (10-inch) or 8 (6- to 7-inch) flour tortillas
2 cups sliced romaine lettuce leaves
1-1/2 cups (6 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 ripe medium avocado, pitted and diced (optional)
1 medium tomato, seeded and coarsely chopped
Chopped fresh cilantro (optional)
Sour cream


  1. Place chicken in single layer in shallow glass dish; sprinkle with cumin. Combine orange juice, 1/4 cup salsa, 1 tablespoon oil and garlic in small bowl; pour over chicken. Cover; marinate in refrigerator at least 2 hours or up to 8 hours, stirring mixture occasionally.
  2. Prepare barbecue grill for direct cooking.
  3. Drain chicken; reserve marinade. Brush green onions with additional oil. Place chicken and green onions on grid. Grill, on covered grill, over medium-hot coals 5 minutes. Brush tops of chicken with half of reserved marinade; turn and brush with remaining marinade. Turn onions. Continue to grill, covered, 5 minutes or until chicken is no longer pink in center and onions are tender.
  4. Meanwhile, combine beans and remaining 2 tablespoons salsa in small saucepan; cook, stirring occasionally, over medium heat until hot.
  5. Place tortillas in single layer on grid. Grill tortillas, on uncovered grill, 1 to 2 minutes per side or until golden brown. (If tortillas puff up, pierce with tip of knife or flatten by pressing with spatula.)
  6. Transfer chicken and onions to carving board. Slice chicken crosswise into 1/2-inch-wide strips. Cut green onions crosswise into 1-inch-long pieces. Spread tortillas with bean mixture; top with lettuce, chicken, onions, cheese, avocado and tomato. Sprinkle with cilantro. Serve with sour cream.

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