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Grilled Chicken Tostadas

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.
Course Entree
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Servings 4 people

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

  1. 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.
  2. Prepare grill for direct cooking. Remove chicken from marinade, reserve marinade. Brush green onions with remaining 1 tbsp oil.
  3. 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.
  4. Meanwhile, combine beans and remaining 2 tbsp salsa in small saucepan; cook over medium heat until heated through, stirring occasionally.
  5. Place tortillas in single layer on grid. Grill, uncovered, 1 to 2 minutes per side or until golden brown.
  6. 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.