Chicken Tostadas

Butterfly chicken by slicing each piece across but not all the way through. Pound breast meat as thin as possible, 1/8- to 1/4-inch thick. Season chicken with salt and pepper.

Combine juice of 1 lime in a shallow dish with 1 teaspoon cumin, oregano, 2 cloves finely chopped garlic, and about 3 tablespoons of vegetable oil. Turn chicken to coat in marinade. Do not let chicken set longer than 10-15 minutes in marinade because of the acid content.

Heat griddle over 2 burners or a large skillet over medium-high heat. Grill chicken 3 minutes on each side to brown at edges.

Meanwhile, in 1 small pan heat a tablespoon of vegetable oil over medium heat, add chopped yellow onions and remaining garlic, 1/2 teaspoon cumin, paprika and cayenne pepper, salt, 1 chopped jalapeño pepper. Saut to soft, transfer to a food processor, add refried beans and 1 cup water. Pure, return mixture to pan and simmer 2-3 minutes to thicken back up a bit and for flavors to combine.

Heat remaining 1 tablespoon oil in a small skillet over high heat. Scrape corn from cob and add to pan. Char corn to brown at edges, 3-4 minutes. Turn off and add to mixing bowl and let cool.

To corn, add chopped tomatoes, red onion, remaining chopped fresh jalapeño, chopped Fresno, cilantro, juice of remaining lime and salt, to taste.

Top chicken with warm refried bean dip, a handful of shredded cheese, a handful of tortilla pieces, lots of Pico de Gallo salsa with corn and some pickled jalapeño peppers.