Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco
- 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.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving (without optional onions, cilantro and lime wedges)
Calories 365.5; Total Fat 11g (Sat Fat 2.6g, Mono Fat 5.1g, Poly Fat 2g) ; Protein 33g; Carb 34g; Fiber 4g; Cholesterol 70mg; Sodium 517mg
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.
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