Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco

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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.

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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.

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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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My family and I really enjoyed these. They were easy to make and had a lot of flavor. I will be making these again.

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I thought this was very good, especially for a lower-calorie dish. Cooked it just as it's written and did not have a hard time with the tomatillos at all. Grilling the tortillas makes a big difference so I would highly recommend that.

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I loved this recipie, it was very tasty and had some great flavors to it. Rather than cooking the tomatillo's I just marinaded the chicken in a salsa verde sauce with the lime juice and the spices. I'm not a huge fan of cilantro, so I cut down the amount used and also used it in the marinade rather than just on top of the tostadas.

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Loved this! I've made this twice now. I'm lucky enough to have a mexican grocer close by to buy the fresh tomatillos, and queso fresco. I didn't change a thing except added a little habanero hot sauce to the chicken marinade because my boyfriend, and I Love spicy! I would highly reccoment this.

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Delicious. A little difficult to char the tomatillos

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I also use my broiler for this, both for the chicken and the tomatillos. We are lucky enough to have fresh tomatillos available year-round. I didn't change a thing otherwise.
Super delicious.

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Yummy, with a few changes. Had to use my indoor grill pan, as the weather in NY is not pleasant. I added a packet of McCormick's "Mexican Fiesta" spice mix to the marinade. The chicken came out absolutely DELICIOUS! I loved the spicy, smokey flavor of the chiles in adobo. Did not enjoy the tomatillos - they had to be put under the broiler, and I had to use the canned ones, since the fresh ones were not available. I left those out. Great concept, but I think I'll use my version from now on.