GRILLED TOSTADAS 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
This dish gives a Southwestern accent to the American summertime classic, grilled chicken. For more intensity, pickle the onions overnight.
Provided by Bill Jamison and Cheryl Alters Jamison
Yield 6 servings
Number Of Ingredients 26
Steps:
- To prepare pickled onions, combine onion and 2 cups boiling water in a large bowl. Cover and let stand 15 minutes; drain. Add 1/2 cup orange juice, 1/2 cup vinegar, and 1/8 teaspoon salt to onions. Cover and chill at least 2 hours.
- To prepare chicken, heat a small nonstick skillet over medium heat. Add garlic to pan; cook 7 minutes or until tender, stirring occasionally. Remove garlic from pan; peel and mash. Combine garlic, 1/2 cup orange juice, and the next 7 ingredients (through pepper) in a large zip-top plastic bag. Seal bag, and shake vigorously to dissolve achiote paste. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Add chicken to bag, and seal and marinate in refrigerator for 30 minutes, turning bag occasionally.
- Prepare grill.
- Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Let stand 15 minutes. Shred with 2 forks.
- Lightly coat tortillas on each side with cooking spray. Place tortillas on grill rack; grill 2 minutes on each side or until lightly browned.
- Arrange 2 tortillas, overlapping halfway, on each of 6 plates. Top each serving with about 1/2 cup chicken mixture and about 1/2 cup pickled onions. Drizzle evenly with vinegar mixture. Top each serving with 1/3 cup lettuce, 2 tablespoons avocado, and 2 tablespoons cheese. Garnish with jalapeños, sour cream, and cilantro, if desired.
Nutrition Facts : Calories 314 calories, CarbohydrateContent 27 g, CholesterolContent 76 mg, FatContent 8.3 g, FiberContent 3.7 g, ProteinContent 33 g, SaturatedFatContent 2.5 g, SodiumContent 213 mg
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