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Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco

Prep Time
25 min
Cook Time
10 min
Yields
4 servings

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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ingredients

¼
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" pieces (1 lb)
Nonstick cooking spray
4
(8") flour tortillas
1
lb(s) tomatillos, removed from husk and rinsed
1
tbsp olive oil
2
cups romaine lettuce, shredded
2
ounce queso fresco, crumbled, about 1/3 cup
Chopped onion, cilantro sprigs, and lime wedges for serving
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directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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