I stole this recipe for Grilled Chicken Tostadas from a cookbook called Grilling: More than 100 Recipes. These delicious tostadas start with marinated chicken. The chicken is marinated in a mixture of salsa, orange juice, oil and garlic. After marinating several hours, the chicken is grilled and sliced. Then tortillas are grilled briefly. Next refried beans are mixed with salsa. The tostadas are assembled by spreading the bean mixture on the grilled tortillas, then lettuce, tomatoes, sliced chicken, sour cream and cheese are added on top. This recipe is another delicious way to celebrate Cinco de Mayo or anytime you want to grill.
The marinade ingredients are: 1 tsp ground cumin, ¼ cup + 2 tbsp salsa, ¼ cup orange juice, 2 tbsp vegetable oil and 2 cloves garlic
Combine ¼ cup salsa, cumin, orange juice, 1 tbsp oil and garlic in a small bowl.
Then pour the marinade over the chicken. Cover and marinate in refrigerator at least 2 hours or up to 8 hours. Remove chicken from marinade, reserve marinade. Grill chicken, covered over medium heat 5 minutes. Brush chicken with half of the reserved marinade; grill 5 minutes more.
Next place tortillas in single layer on grid. Grill, uncovered, 1 to 2 minutes per side or until golden brown.
Meanwhile, combine beans and remaining 2 tbsp salsa in small saucepan; cook over medium heat until heated through, stirring occasionally.
Transfer the chicken to a cutting board. Let chicken stand 5 minutes before slicing.
Start assembling the tostadas, spread bean mixture on top of tortillas.
Then add lettuce, diced tomatoes and shredded cheese.
Next add sliced chicken, sour cream and more salsa.
If you liked this recipe for Grilled Chicken Tostadas then you can also try Easy Mexican Pizza, Beef Enchiladas, Burritos with Chicken and Rice, Chicken Tamale Bake or Homemade Crunchwrap Supreme.
Grilled Chicken Tostadas
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tsp ground cumin
- ¼ cup + 2 tbsp salsa divided
- ¼ cup fresh orange juice
- 2 tbsp vegetable oil divided
- 2 cloves garlic minced
- 8 green onions
- 1 can (15 oz) refried beans
- 4 (10 inch) or 8 (6 to 7 inch) flour tortillas
- 2 cups sliced romaine lettuce leaves
- 1 ½ cups shredded pepper jack cheese
- 1 ripe avocado diced
- 1 medium tomato seeded and coarsely chopped
- Sour cream
Instructions
-
Place chicken in a single layer in a shallow glass dish; sprinkle with cumin. Combine ¼ cup salsa, orange juice, 1 tbsp oil and garlic in a small bowl; pour over chicken. Cover and marinate in refrigerator at least 2 hours or up to 8 hours, stirring occasionally.
-
Prepare grill for direct cooking. Remove chicken from marinade, reserve marinade. Brush green onions with remaining 1 tbsp oil.
-
Grill chicken and green onions, covered over medium heat 5 minutes. Brush chicken with half of the reserved marinade; turn and brush with remaining marinade. Turn green onions. Grill, covered, 5 minutes or until chicken is no longer pink in the center and green onions are tender. Transfer to cutting board. Let chicken stand 5 minutes before slicing.
-
Meanwhile, combine beans and remaining 2 tbsp salsa in small saucepan; cook over medium heat until heated through, stirring occasionally.
-
Place tortillas in single layer on grid. Grill, uncovered, 1 to 2 minutes per side or until golden brown.
-
Cut chicken crosswise into ½ inch strips. Cut green onions crosswise into 1 inch pieces. Spread tortillas with bean mixture; with lettuce, chicken, green onions, cheese avocado and tomato. Garnish with cilantro. Serve with sour cream.