Sizzling Grilled Chicken Tostadas

Enjoy these grilled chicken tostadas made using black beans, guacamole, Old El Paso® shells and taco sauce – a delicious Mexican dinner.

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Prep Time 50 min
Total Time 1 hr 55 min
Servings 8

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

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Directions

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.