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 from 1 bottle (9 oz) Old El Paso™ Medium Taco Sauce
4
cups shredded iceberg lettuce
Preparation
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.
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.
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.
