Chicken "Tostadas"

60  ounces		boneless, skinless chicken breast
1/4  cup		Juice of 2 limes-divided
1-1/2  teaspoons		cumin
1  teaspoon		mexican oregano
4		cloves garlic finely chopped,s divided
5  tablespoons		Tlb vegetable oil
1/2  cup		small onion chopped
1		large or 2 small ear of fresh corn
1/2  teaspoon		paprika
1/2  teaspoon		cayenne pepper
1/2  cup		vegetarian refried beans
1  cup		water
2  cups		seeded chopped tomatoes
1  cup		small red onion, finely chopped
3/4  lb.		low fat monterey jack cheese

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken "Tostadas" ingredients. The serving size for any ingredient in Chicken "Tostadas" may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Butterfly chicken and pound thin. Season with salt & pepper. Combine lime juice 1 tsp cumin, oregano, 2 cloves garlic, 3 Tlb veg. oil. Turn and coat chicken, marinate 10-15 minutes. Grill or cook chicken in non stick pan until brown on the edges.
In a small pan heat 1 tlb vegetable oil over medium heat, add chopped onions and remaining garlic, cumin, paprika and cayenne, salt 1 chopped jalapeno pepper. Saute until soft, transfer to food prcessor and refried beans and 1 cup water. Puree and return to pan and simmer 2-3 minutes to thicken.
Heat remaing 1 Tlb oil in a small skillet over high heat. Scrape corn from the cob and add to pan. Char corn to brown on edges 3-4 minutes. Turn off and add chopped tomateos, red onion, remaing jalapeno add fresno chilli, cilantro, juice of remaining lime and salt to taste.
Top chicken with warm refried bean dip, handful of shredded cheese, corn salsa.