Grilled Chicken, Corn and Zucchini Tostadas

Prep: 15 minutes plus standing   Grill: 29 minutes   Serves: 4

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INGREDIENTS:

• 4 boneless, skinless chicken thighs (about 1 pound)
• ¼ cup Food Club Taco Seasoning Mix
• 1½ tablespoons Food Club Olive Oil
• 1 ear sweet corn, husk and silk removed
• 1 medium zucchini, halved lengthwise
• ¼ teaspoon Food Club Salt
• ¼ teaspoon Food Club Black Pepper
• 4 (6-inch) corn tortillas
• ¼ cup enchilada sauce
• ¾ cup Food Club Finely Shredded Mexican Four Cheese Blend
• 1 cup classic coleslaw mix
• Optional:
  • Fresh cilantro
  • Your favorite hot sauce
  • Food Club Sour Cream

DIRECTIONS:

1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, rub chicken with seasoning and 1 tablespoon oil; let stand 30 minutes at room temperature. 
2. Place corn and zucchini on hot grill rack; cover and cook corn 12 minutes or until charred, turning corn occasionally, and cook zucchini 8 minutes or until grill marks appear, turning zucchini once. Transfer corn and zucchini to cutting board; once cool, cut corn kernels from cob and coarsely chop zucchini. In medium bowl toss salt, pepper, remaining ½ tablespoon oil, corn and zucchini. Makes about 1⅓ cups.
3. Place chicken on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board and let stand 5 minutes; with 2 forks, shred. Makes about 2 cups.
4. Spread tortillas with sauce and top with ½ cup cheese. Place tostadas on hot grill rack; cover and cook 3 minutes or until edges are crisp. Top tostadas with chicken, corn mixture and remaining ¼ cup cheese; cover and cook 2 minutes or until cheese melts. 
5. Top tostadas with slaw; garnish with cilantro, hot sauce and/or sour cream, if desired. 

TOP TIPS:

• Chicken can be seasoned, covered and refrigerated up to 1 day in advance; let stand 30 minutes at room temperature before grilling.
• Corn and zucchini mixture can be prepared, covered and refrigerated up to 1 day in advance.