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.
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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.
Excellent, easy, tasty. Highly recommend this dish!
This was delicious. Everyone wanted the recipe!
I marinated the chicken for a few hours first - very nice flavour. I bbq'ed the chicken and corn an hour before dinner so I could focus on the assembly (I was hosting 12 people). I got a lot of compliments! I would even just use the marinade again!
Loved this easy recipe. I don't like cilantro, but I substituted basil and it was great. My husband likes cilantro so he made it with cilantro. Excellent and easy! Great flavors.
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