Tuesday, October 25, 2011

Grilled Grands Bisquit Tostados

Grilled Grands!® Biscuit Tostadas>

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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