Grilled Chicken and Tomatillo Tostada

Grilled Chicken and Tomatillo Tostada: Chicken tostadas take on new flavor when made with tangy tomatillo sauce and fresh tomato salsa.

Chicken tostadas generally call for either sliced avocado or guacamole to add a smooth, creamy element to the dish. We decided to mix things up a bit and use a sauce made from tangy tomatillos instead. Tomatillos quickly cook down to a thick, smooth sauce and their citrusy flavor offsets the spicy rub on the chicken quite nicely. As a shortcut, you can use pre-cooked chicken from the supermarket instead of grilling your own, but be sure to make your salsa fresh for best flavor.


Grilled Chicken and Tomatillo Tostada

  • Ingredients:
  • 4 6-inch corn tortillas
  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons Southwest-style seasoning blend (store-bought or see below)
  • 2 jalapeño peppers, seeded and finely chopped, divided
  • 2 medium tomatoes, seeded and chopped
  • 1-1/2 tablespoons fresh cilantro, chopped
  • 2 scallions, thinly sliced
  • Juice of 1 lime, divided
  • 1 teaspoon sugar (or agave nectar)
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, finely chopped
  • 1/4 cup onion, chopped
  • 1/2 lb tomatillos (about 6 small), chopped
  • 4 ounces Monterey jack cheese grated
  • Shredded lettuce
  • Sour cream

Preparation:
Preheat the oven to 375°F. Place the tortillas on a baking sheet in a single layer and bake until crisp, 8 to 12 minutes. Remove from the oven and set aside.

While the tortillas are baking, preheat a gas or charcoal grill to medium heat. Rub the chicken breasts liberally on both sides with the Southwest spice blend and set aside at room temperature until ready to grill.

Prepare the salsa by combining 1/2 of the chopped jalapeños with the tomatoes, scallions, sugar, cilantro and half of the lime juice. Season to taste with salt and pepper and set aside.

Heat the vegetable oil in a pan over medium heat. Add the onion and sauté, stirring frequently, until it is soft translucent. Add the garlic and continue cooking just until fragrant. Add the chopped tomatillos and the remaining lime juice. Continue cooking, stirring often, until the tomatillos break down into a thick sauce, about 5 to 7 minutes. Season to taste with salt and pepper and set aside.

Oil the grill grates (see recipe notes) and grill the chicken, until just cooked through, 4 to 6 minutes per side. Transfer to a cutting board, allow to rest for at least 5 minutes, then slice into 1/4-inch thick slices.

To assemble the tostadas:
Scatter a small amount of cheese on each tortilla. Top with a portion of chicken, then some of the tomatillo mixture. Add the remaining cheese and return the tortillas to the oven until the cheese has melted. Transfer to serving plates, top with shredded lettuce, salsa and a dollop of sour cream. Serve immediately.

Makes 4 servings

Southwest seasoning blend:
In a small bowl mix 1 tablespoon each of cumin, sweet paprika, and ground coriander. Add 1 teaspoon each of cayenne, garlic powder and onion powder. Add a few grinds of black pepper and mix well. Makes about 1/4 cup.

Recipe Notes:
An easy way to oil your grill grates is to fold a sheet of paper towel into a small square, dip it in vegetable oil and, using grill tongs, rub it on the grates just before you add the food to the grill. If possible, use peanut oil as it has a higher smoke point than canola. Avoid using olive oil for this task.

comments & replies

Love the way you have set everything up. Fabulous site...Very professional

This looks like it's right up my alley! How delicious.

«  Cauliflower, Bacon and Tomato Medley Chipotle Crab Cakes w/Jalapeño-Honey Mayo  »

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