Best Grilled Chicken Tostadas Recipes

GRILLED-CHICKEN TOSTADAS WITH TOMATILLO-CILANTRO SALSA

Steps:

• Smashed Kidney Beans: Heat oil in a saucepan over medium-high. Add onion; cook until translucent, about 4 minutes. Add coriander, chipotle in adobo, and 1/2 teaspoon salt; cook 30 seconds more. Add cinnamon, beans with liquid, and broth; bring to a boil and cook, stirring occasionally, until reduced and thickened slightly, about 5 minutes more. Remove from heat.
• Smash beans with a fork or potato masher until creamy and spreadable, leaving some intact. Let cool until warm but no longer hot before serving (if beans are too hot, tostada shells will become soft), or refrigerate in an airtight container up to 5 days (return to room temperature before serving). (Makes 2 1/4 cups.)
• Tostadas: Heat a large skillet (preferably cast iron) over high. Add tomatillos, onion, garlic, and jalapenos in a single layer and cook, turning a few times, until blistered in places, about 5 minutes. Let cool slightly, then transfer to a blender with 1 cup packed cilantro leaves and stems, broth, lime juice, and 3/4 teaspoon salt. Puree until smooth.
• Season chicken with salt and pepper. Return skillet to medium-high heat; swirl in oil. Add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Add 2 cups salsa (reserve the rest); reduce heat to medium-low and simmer, turning chicken a few times, until just cooked through and salsa has thickened and darkened slightly, 5 to 7 minutes. Remove from heat; let cool 10 minutes. Using 2 forks, shred chicken in skillet into bite-size pieces, tossing to evenly coat.
• Spread 2 tablespoons smashed beans onto each tostada shell. Top with shredded-chicken mixture, avocado, crema, cabbage, remaining salsa, and more cilantro; serve with lime wedges.

CORIANDER CHICKEN TOSTADAS WITH REFRIED BEANS AND GRILLED FENNEL

Steps:

• For beans
• Place beans and next 5 ingredients in processor; blend to chunky puree.
• Heat oil in heavy large saucepan over medium heat. Add bean mixture and 1/2 cup reserved bean liquid. Stir over medium- low heat until warmed through, adding more bean liquid if dry, about 5 minutes. Season with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
• For fennel and chicken:
• Brush fennel slices with 1 1/2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add fennel slices. Sear until lightly browned and crisp-tender, 2 to 3 minutes per side. Transfer to plate. Cut into strips. Reserve skillet.
• Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets. Spread out coriander seeds on sheet of foil. Sprinkle chicken with salt and pepper; coat with coriander seeds.
• Heat 4 1/2 tablespoons oil in reserved skillet over medium-high heat. Working in batches, if necessary, add chicken to skillet. Sauté until cooked through, about 3 minutes per side. Transfer to work surface. Cool 5 minutes. Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips.
• Assembly:
• Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges.

GRILLED CHICKEN TOSTADAS AL CARBON WITH GRILLED TOMATILLOS AND QUESO FRESCO

Steps:

• 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, cilantro sprigs, and a lime wedge if desired.

GRILLED CHICKEN TOSTADAS

Steps:

• Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate.
• Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool.
• Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips.
• Brush onions with oil; grill until browned, about 3 minutes per side. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.

GRILLED CHICKEN TOSTADAS

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.

SIZZLING GRILLED CHICKEN TOSTADAS

Steps:

• In 1-gallon resealable food-storage plastic bag, mix oil, lime juice, grill seasoning and 3 teaspoons of the Sriracha sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour to marinate.
• Spray grill rack with grilling spray. Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 12 to 14 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cool slightly; chop chicken.
• To assemble tostadas, spread refried beans over tostada shells. Spread guacamole over beans. Top evenly with chicken and cheese. Stir remaining 1 teaspoon Sriracha sauce into taco sauce; drizzle over tostadas. Place tostadas on grill. Cover grill; cook 2 to 3 minutes or until cheese is melted. Top with lettuce. Serve immediately.

GRILLED CHICKEN TOSTADAS

Steps:

• Heat grill to med high heat
• Place corn on grill for 10-20 minutes until blackened, or tender, turning occasionally; remove from grill.
• Add the chicken and 1/4 cup of zesty Italian dressing in a bowl set in the fridge for 30 minutes. Meanwhile blended remaining dressing and avocados in a blender until smooth.
• Grill chicken on med high heat and cook until no longer pink and has a great grill mark patterning..Let cool for 5 minutes, slice chicken set aside..
• Remove corn from cob, Combine chilies, corn and chicken. Place tostadas o grill with cheese and heat until cheese is melted. Remove from heat and top with chicken mixture and avocado sauce.