GRILLED CHICKEN TOSTADA RECIPES
GRILLED CHICKEN TOSTADAS RECIPE - FOOD.COM
Using a tasty Tex-Mex marinade, this tostada gives a decidedly different taste to ordinary tostadas. Placed on a corn tortilla bed, this would make an excellent BBQ party dish and can be folded over to make it kid friendly. You can also use an indoor grill pan making this a great year round dish!
Total Time 24 hours 10 minutes
Prep Time 24 hours
Cook Time 10 minutes
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in a gallon size ziplock bag and add all the marinade ingredients. Press air out and seal. Turn bag to coat the chicken and refrigerate for at least 4 hours (preferrably overnight), turning the bag occasionally. Remove meat from the refrigerator 20 minutes before grilling.
- Over medium high coals, grill chicken for 5 minutes on each side or until done.
- Transfer chicken to a cutting board to rest for 5 minutes before cutting into strips.
- Lightly brush both sides of tortillas with vegetable oil. Grill on both sides for about one minute. Before removing from grill, sprinkle with cheese.
- To serve, layer with shredded lettuce, chicken strips, remaining cheese and any additional ingredients.
Nutrition Facts : Calories 268.6, FatContent 18.5, SaturatedFatContent 6.7, CholesterolContent 25.1, SodiumContent 842.9, CarbohydrateContent 17.7, FiberContent 2.1, SugarContent 3.9, ProteinContent 10
GRILLED CHICKEN TOSTADAS RECIPE | MYRECIPES
Pile grilled chicken, feta cheese, refried beans, and homemade slaw on top of a crunchy tortilla shell for a simple dinner that's ready in a hurry.
Provided by Katherine Cobbs
Yield 6 servings (serving size: 1 tostada)
Number Of Ingredients 15
Steps:
- Prepare grill, or heat a grill pan over medium-high heat.
- Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
- Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
- Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.
Nutrition Facts : Calories 361 calories, CarbohydrateContent 43 g, CholesterolContent 65 mg, FatContent 9.2 g, FiberContent 6.8 g, ProteinContent 28.7 g, SaturatedFatContent 3.6 g, SodiumContent 844 mg
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