> It's a recipe redo! Our original Biscuit Tostada gets a makeover. Our new version is stacked high with chicken, Mexican cheese, guac and more.
INGREDIENTS 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuitsCooking spray 2 cups shredded deli rotisserie chicken 1cup crumbled cotija (white Mexican) cheese or finely shredded Mexican cheese blend (4 oz) 1/2 cup Green Giant® Niblets® frozen corn, thawed 3/4 cup shredded lettuce 1/4 cup Old El Paso® sliced jalapeños, chopped 1/2 cup Old El Paso® Thick ‘n Chunky salsa 1/4 cup refrigerated guacamole (from 8-oz package) 3 tablespoons chopped fresh cilantro 8 lime wedges for garnish
1 Heat gas or charcoal grill. Separate dough into 8 biscuits. Press each to form 5-inch round. Spray 1 side of each round with cooking spray. Place sprayed biscuit rounds, chicken, cheese and corn on tray for carrying to grill. 2 When ready to grill, place biscuit rounds, sprayed side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 to 4 minutes or until bottoms are browned. Turn biscuits; top with chicken, cheese and corn. Cook 2 to 3 minutes longer or until bottoms are browned. (By the time all are topped, first ones are done.) 3 To serve, top tostadas with lettuce, jalapeños, salsa, guacamole and cilantro. Serve with lime wedges.
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