Grilled Chicken Tostadas
Notes
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.
Ingredients
1/4 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-inch pieces (1 pound)
Cooking spray
4 (8-inch) flour tortillas
1 pound tomatillos, removed from husk and rinsed
1 tablespoon olive oil
2 cups shredded romaine lettuce
2 ounces queso fresco, crumbled, about 1/3 cup
Chopped onion, cilantro sprigs, and lime wedges for serving
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.
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.
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.
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.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-chicken-tostadas-al-carbon-with-grilled-tomatillos-and-queso-fresco-recipe/index.html?oc=linkback
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.
Ingredients
1/4 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-inch pieces (1 pound)
Cooking spray
4 (8-inch) flour tortillas
1 pound tomatillos, removed from husk and rinsed
1 tablespoon olive oil
2 cups shredded romaine lettuce
2 ounces queso fresco, crumbled, about 1/3 cup
Chopped onion, cilantro sprigs, and lime wedges for serving
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.
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.
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.
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.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-chicken-tostadas-al-carbon-with-grilled-tomatillos-and-queso-fresco-recipe/index.html?oc=linkback
