Cinco De Mayo Tostadas - cooking recipe

Ingredients
    1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
    4 limes, juiced, divided
    2 chipotle peppers in adobo sauce, minced
    3 tablespoons adobo sauce from chipotle peppers
    2 tablespoons olive oil, divided
    3 cloves garlic, sliced
    salt and ground black pepper to taste
    3 tomatoes, halved
    2 ears corn
    1 avocado, diced
    1 bunch fresh cilantro, coarsely chopped, divided
    4 (8 inch) whole wheat tortillas
    1 cup cooked brown rice
    2 cups shredded iceberg lettuce
    1 cup tomatillo salsa
Preparation
    Combine chicken, the juice of 3 limes, chipotle peppers, adobo sauce, 1 tablespoon olive oil, garlic, salt, and pepper in a bowl. Marinate for 20 minutes to 1 hour.
    Preheat a grill pan to medium-high heat. Coat tomato halves and corn with remaining olive oil and grill until blackened in spots, about 8 minutes. Cool until easily handled, about 5 minutes. Dice tomatoes and cut kernels off the corn cobs. Transfer to a bowl; mix in avocado and 1/4 cup cilantro.
    Grill chicken until no longer pink in the center, about 7 minutes.
    Meanwhile, place brown rice in a bowl. Mix in remaining lime juice and cilantro. Season with salt and pepper.
    Remove chicken from the grill pan. Grill tortillas until crispy on the edges, about 2 minutes per side. Place each tortilla on a serving plate. Layer brown rice, chicken, lettuce, tomato salad, and tomatillo salsa evenly over each tortilla.

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