Chipotle Chicken Tostadas

Name: Chipotle Chicken Tostadas
Ingredients: 1 chipotle in adobo sauce (minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)); 1 Tbs. canola or vegetable oil; more as needed; 2 tsp. finely grated lime zest; 1/2 tsp. dried oregano; Kosher salt; 1 lb. boneless (skinless chicken breast cutlets); 3 ears corn (husked); 1/2 cup sour cream; 2 tsp. fresh lime juice; 8 to stada shells; 1/2 cup coarsely chopped cilantro; Lime wedges (for serving (optional))

Korban

October 30, 2020

super easy

chicken Dinner Lunch Meat Tostada

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Chipotle Chicken Tostadas

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Ingredients

1 chipotle in adobo sauce minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)
1 Tbs. canola or vegetable oil; more as needed
2 tsp. finely grated lime zest
1/2 tsp. dried oregano
Kosher salt
1 lb. boneless skinless chicken breast cutlets
3 ears corn husked
1/2 cup sour cream
2 tsp. fresh lime juice
8 to stada shells
1/2 cup coarsely chopped cilantro
Lime wedges for serving (optional)

Instructions

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, zest, oregano, and 1/2 tsp. salt.
Add the chicken and toss to coat.
Brush the corn lightly with oil and season generously with salt.
Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, 4 to 7 minutes, and the corn is charred in spots, about 12 minutes.
Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob.
Mix the sour cream with the lime juice, the remaining 1/2 Tbs. adobo sauce, and 1/4 tsp. salt.
Spread evenly onto the tostada shells.
Top with the corn, chicken, and cilantro.
Serve with the lime wedges on the side, if using.