Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco
Cheese and chicken flatbreads are the ideal lazy lunchtime treat.
- 1/4 cup fresh lime juice
- 2 garlic cloves, sliced
- 1 chipotle chilli in adobo, coarsely chopped
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- Cooking spray
- 4 (8-inch) flour tortillas
- 1 pound tomatillos, removed from husk and rinsed
- 1 tablespoon olive oil
- 2 cups shredded cos lettuce
- 2 ounces queso fresco or feta, crumbled, about 1/3 cup
- Chopped onion, coriander 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, coriander sprigs, and a lime wedge if desired.