These chicken tostadas feature boneless, skinless chicken breasts in a bold and flavorful way: marinated and served alongside grilled, tangy tomatillos. Instead of frying tortillas for the base, we charred them on the grill for a slightly crisp but smoky flavor.
Directions for: Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco
Ingredients
cup fresh lime juice
2 garlic cloves, sliced
1 chipotle chile in adobo, coarsely chopped
Kosher salt
2 large boneless, skinless chicken breasts, cut into 1" pieces (1 lb)
Nonstick cooking spray
4 (8") flour tortillas
1 lb(s) tomatillos, removed from husk and rinsed
1 Tbsp olive oil
2 cups romaine lettuce, shredded
2 oz queso fresco, crumbled, about 1/3 cup
Chopped onion, cilantro sprigs, and lime wedges for serving
Directions
1. Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt. Add the chicken, toss well to coat, and refrigerate 2 hours. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers lightly misted with cooking spray.
2. Preheat the grill to medium. Mist the tortillas with cooking spray. Add the tortillas to the grill; cook, turning once, until lightly toasted, about 1 to 2 minutes per tortilla.
3. Meanwhile, add the chicken and the whole tomatillos to the grill; cook, turning often, until tomatillos are charred and chicken is cooked through, 4 to 6 minutes. Remove the skewers from the chicken.
4. Coarsely chop the tomatillos and toss with oil and salt to taste. Place toasted tortillas on plates; generously top with romaine, tomatillos, chicken, and queso fresco. Serve with onion, cilantro sprigs, and a lime wedge if desired.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2010 Television Food Network, G.P. All rights reserved.
See more: Chicken, Grill, Mexican, Poultry, Vegetables