- 4
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 tostada shells
- 1/2 cup coarsely chopped cilantro
- Lime wedges, for serving (optional)
Preparation
Step 1
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.
Tip:
Bake your own tostada shells: Arrange eight 6-inch corn tortillas on baking sheets in a single layer. Brush lightly on both sides with canola oil and sprinkle with kosher salt. Bake in a 400°F oven, flipping once, until golden and crisp on both sides, 9 to 12 minutes.
Nutritionals:
Calories (kcal) : 300 Fat Calories (kcal): 160 Fat (g): 18 Saturated Fat (g): 6 Polyunsaturated Fat (g): 4 Monounsaturated Fat (g): 6 Cholesterol (mg): 75 Sodium (mg): 640 Carbohydrates (g): 34 Fiber (g): 4 Sugar (g): 8
Protein (g): 28