Serves: 2
Total Calories: 272
1. Place tortillas on lightly greased grill rack. Grill over medium heat for 2 to 4 minutes or until tortillas begin to brown, turning once. (Or, place tortillas on baking sheet. Bake at 425°F for 5 to 8 minutes or until crisp, turning once.)
2. Meanwhile, in large nonstick skillet heat 1 teaspoon of oil. Add corn and cumin. Cook, stirring occasionally, over medium-high heat for 5 to 6 minutes or until corn begins to brown. Stir in Chik'n Strips and remaining oil. Cook and stir for 1 to 2 minutes more or until heated through.
3. Spread beans on tortillas. Top with lettuce and tomato. Spoon warm corn mixture on top. Serve with salsa and sour cream.
This Grilled Tostadas With Roasted Corn recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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