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Grilled Chicken Tostadas




Tostadas are simple dishes consisting of a tortilla topped with almost anything. They can be served as an appetizer or entre. The appetizer version would generally be cut into pie slices since a 6 inch tortilla is more of an entre size. This recipe makes four tostadas to be served as entrees for two. Either flour or corn tortillas can be used, but corn ones are more common.


1 skinless, boneless half chicken breast

Olive oil for brushing

Salt to taste

Fresh ground black pepper to taste

Powdered cumin to taste

Chili powder to taste

Dried oregano to taste

4 6-inch flour tortillas

8 slices mozzarella cheese


Prepare the Pico de Gayo (recipe follows). Prepare the grill for direct, hot cooking. Place the chicken between two pieces of plastic wrap and pound to a thickness of approximately 1/2 inch. Brush the chicken with oil and season with the next five ingredients (salt to oregano). Grill directly over the fire (lid closed) for 4 minutes per side, then 2 more minutes on the first side. Remove the chicken and thinly slice.





Place the tortillas on a cookie sheet, brush their tops with olive oil and turn them over. Lay a slice of cheese on top of each tortilla and top with sliced chicken.





Top each tortilla with an additional slice of cheese and grill them directly over the fire (lid closed) for approximately three minutes, or until the cheese is melted. Remove the tostadas and plate them. Place the Pico de Gayo in a sieve and press , expelling excess liquid. Top each tostada with the Pico de Gayo.


Pico de Gayo





2 medium to small tomatoes, diced

1/4 medium red onion, diced

1 to 2 Serrano chilies, minced

1/4 cup chopped fresh cilantro

2 green onions, white and green, sliced

1 teaspoon salt

Juice of 1/2 lime

Combine all ingredients and mix thoroughly. Allow to sit at room temperature for at least 30 minutes.


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