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Chipotle Chicken Tostadas

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.
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