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Grilled Chicken Tostados




Source of Recipe


APOT
1 pound boneless skinless chicken breast halves
1 teaspoon ground cumin
1/4 cup orange juice
1/4 cup plus 2 tablespoons salsa, divided
1 tablespoon plus 2 teaspoons vegetable oil, divided
2 cloves garlic, minced
8 green onions
1 can (16 ounces) refried beans
4 (10-inch) or 8 (6- to 7-inch) flour tortillas
2 cups chopped romaine lettuce
1-1/2 cups (6 ounces) shredded Monterey Jack cheese with jalapeo peppers
1 ripe medium avocado, diced (optional)
1 medium tomato, seeded and diced (optional)
Chopped fresh cilantro and sour cream (optional)




Place chicken in single layer in shallow glass dish; sprinkle with cumin. Combine orange juice, 1/4 cup salsa, 1 tablespoon oil and garlic in small bowl; pour over chicken. Cover; marinate in refrigerator at least 2 hours or up to 8 hours, stirring mixture occasionally.

Prepare grill for direct cooking.

Drain chicken; reserve marinade. Brush green onions with remaining 2 teaspoons oil. Place chicken and green onions on grid. Grill, covered, over medium-high heat 5 minutes. Brush tops of chicken with half of reserved marinade; turn and brush with remaining marinade. Turn onions. Continue to grill, covered, 5 minutes or until chicken is no longer pink in center and onions are tender. (If onions are browning too quickly, remove before chicken is done.)

Meanwhile, combine beans and remaining 2 tablespoons salsa in small saucepan; cook, stirring occasionally, over medium heat until hot.

Place tortillas in single layer on grid. Grill, uncovered, 1 to 2 minutes per side or until golden brown. (If tortillas puff up, pierce with tip of knife or flatten by pressing with spatula.)

Transfer chicken and onions to cutting board. Slice chicken crosswise into 1/2-inch strips. Cut onions crosswise into 1-inch-long pieces. Spread tortillas with bean mixture; top with lettuce, chicken, onions, cheese, avocado and tomato, if desired. Sprinkle with cilantro and serve with sour cream, if desired.