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.
Recipe courtesy of Food Network Kitchen
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Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco
Total:
2 hr 35 min
Prep:
25 min
Inactive:
2 hr
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
2 hr 35 min
Prep:
25 min
Inactive:
2 hr
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

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.

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