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 doomyraquelita
on May 14, 2012
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I made this into a casserole/lasagna style mine sauteed sliced mushrooms, diced onions and the tamatillos in some light butter really small amount, i added a tsp of black pepper, cumin, and chili powder then turned them off, in the bottom of the casserole dish i layed out tortillas to cover the bottom, then a light layer mozzerella cheese then the mushroom mixture, then repeat until you reach the top, add a last layer of tortillas and over the top of that i added two shallow cans of green chilis (this will help with the bland dryness and wont add too many calories then another light layer of cheese bake at 350 for about 15-20 minutes it will come out bubbly then cover with a little cilantro
i served a slice of this over a bed of corn and black beans that comes in the grocers freezer isle all in all it was about 3 bucks a serving.
it isnt exactly the same but it was inspired by this recipe made vegetarian and a little more kid friendly.
By AmyL.
on March 15, 2012
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Honestly I thought it was going to be better. It needs some kind of sauce. It was bland. Didn't like the flour tortilla either it just became soggy. Would have been better with corn tortillas that you fold and eat because this way you had to use a knife. It has great ingredients just needed something more.
By Bretdk
on February 18, 2012
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This is a very tasty recipe even though I cooked on the stove top instead of the grill. It came out great.
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