Photo: Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco Recipe
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.
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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
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By GettingFit77
on February 27, 2013
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This recipe was really fulling and good. The chicken marinade was a little too smokey for my taste but when mixed in with the queso fresco and tomatillos! It was delicious! The queso fresco went so perfect with the dish, it really made it. It was really fulling and good, very yummy!
By samanthajane89
arlington, wa
on January 23, 2013
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This recipe was so good!! I loved the smoky flavor the marinade and grill combo made. I had never tried tomatillos before this and I was pleasantly surprised they offered some great flavor. I love vegetables so I used spinach instead of romaine and added sliced radishes, tomatoes and avocado sprinkled with some tapitio, Yummy. also I didn't purchase queso fresco I just used goat cheese. regardless this was a great recipe!
By JmePharmD
Wake Forest, NC
on January 01, 2013
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So amazing. Just added sriracha and they were amazing!!!
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