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Recipe

Chipotle Chicken and Corn Tostadas

Scott Phillips

Servings: 4

Charred corn and chicken have great summery flavors, but what really makes this tostada sing is the chipotle-lime cream sauce that holds everything on the shell. You can buy prepared tostada shells or make them yourself following the directions in the tip below.

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)

Nutritional Information

      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

Preparation

  • 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.

Reviews

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Reviews

  • Maydai | 07/24/2017

    These were delicious! Personally I didn't care much for them without lime squeezed over the top as they were just "ok" but the lime really makes these. Definitely would recommend, although I think if I make them again I will marinate the chicken a little longer rather than just tossing it in the chipotle sauce.

  • SoCo18 | 07/19/2017

    yum yum yum! I couldn't get enough of that sauce so I made extra

  • jm83422p | 07/08/2017

    Another great one from Find Cooking! I pretty much made it as written but couldn't find the tostada shells so I just used soft tortilla shells, tasted great. I also served with the slaw from this FC recipe http://www.finecooking.com/recipe/baja-fried-fish-tacos .... So good!

  • MommyDot | 08/31/2016

    Excellent, easy, tasty. Highly recommend this dish!

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