Chicken Soft Tostadas

Tandoori Chicken Soft Tostadas

Bake-Off® Contest 46, 2013

Carolyn Harkonnen

Loomis, California

7 ingredients
30 min prep time
30 min total time

ingredients

2   containers (6 oz) plain Greek yogurt

1   tablespoon Spanish paprika

4   cups chopped cooked grilled chicken breast (18 oz)

4  cups tri-color coleslaw mix (shredded green and red cabbage and carrots)

7  tablespoons Crisco® Pure Olive Oil

3  to 4 teaspoons cumin seed

1  can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 ct)

• 1 In medium bowl, mix 1/3 cup of the yogurt, the paprika and chicken. Set aside.
• 2 In another medium bowl, mix remaining yogurt and the coleslaw mix. In 1-quart saucepan, heat 1 tablespoon of the oil over medium-low heat. Add 1 to 2 teaspoons of the cumin seed. Cook and stir a few seconds; remove from heat, stir into the coleslaw mixture. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• 3 In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Sprinkle each with 1/4 teaspoon of the remaining cumin seed. Cover with waxed paper; roll each biscuit into 5 1/2 to 6-inch round. Add 2 biscuit rounds to skillet; cook 1 minute on each side or until golden brown and no longer doughy. Place in foil to keep warm. Repeat with remaining oil and biscuit rounds.
• 4 Wipe out skillet; heat over medium heat. Add chicken mixture; cook 3 to 5 minutes or until thoroughly heated, stirring frequently.
• 5 Top biscuit rounds with chicken mixture and coleslaw.

http://www.pillsbury.com/recipes/tandoori-chicken-soft-tostadas/82c3ef97-917f-4972-afb3-161c905b14e1