Recipe: Grilled Chicken Tostados with Mexican Rub (using chicken breast)

GRILLED CHICKEN TOSTADOS

2 teaspoons Mexican Rub (recipe follows)
4 skinless, boneless chicken breast halves (about 5 ounces each)
4 burrito-size flour tortillas
1 cup shredded low fat cheese (4 ounces)
1 cup corn kernels (fresh, frozen, thawed or canned)
1 avocado, diced
1 cup diced tomato
1 cup chopped fresh cilantro

Sprinkle 1/4 teaspoon Mexican Rub over 1 side of each breast, then spread over surface with fingertips. Repeat with other side. Lightly coat both sides with cooking spray.

TO GRILL OR BROIL:
Grill 4- to 6-inches above hot coals 5 to 6 minutes, turning once, until opaque in middle or broil on broiler-pan rack 4- to 6-inches from heat source as directed. Cut chicken in 1/4-inch-thick slices; keep warm.

Put tortillas on grill or broiler-pan rack. Sprinkle each with 1/4 cup cheese and 1/4 cup corn. Grill or broil 1 minute or until cheese melts.

Top with chicken, then the cut-up avocado and tomato, and the chopped cilantro.

MEXICAN RUB

2 Tbsp hot Mexican chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp salt (or to taste)
1/4 tsp ground cloves (optional)

From: BV/AR - 01-02-97