roasted poblano chiles
chicken breast w/skin
zesty italian dressing divided
fully ripe avocado, halved, peeled and pitted
1Heat grill to med high heat
2Place corn on grill for 10-20 minutes until blackened, or tender, turning occasionally; remove from grill.
3Add the chicken and 1/4 cup of zesty Italian dressing in a bowl set in the fridge for 30 minutes. Meanwhile blended remaining dressing and avocados in a blender until smooth.
4Grill chicken on med high heat and cook until no longer pink and has a great grill mark patterning..Let cool for 5 minutes, slice chicken set aside..
5Remove corn from cob, Combine chilies, corn and chicken. Place tostadas o grill with cheese and heat until cheese is melted. Remove from heat and top with chicken mixture and avocado sauce.
Originally Posted: Sun, May 15, 2011