Time: 2 hours 35 minutes
Complexity: average
Servings: 4

Recipe for grilled Mexican Tostados with chicken, tomatillos, and queso blanco cheese.

Ingredients:

• 450 g chicken breast fillet
• 4 tortillas with a diameter of 20 cm (recipe corn tortillas, recipe wheat tortillas)
• 450 g of physalis, peeled and rinsed under water
• 60 gr. young soft queso blanco cheese (paneer or Adyghe), about 1/3 tbsp.
• 1/4 cup fresh lime juice
• 2 cloves garlic, thinly sliced
• 1 chipotle chili pepper in adobo sauce, coarsely chopped
• Coarse salt
• Spray oil (fill a cooking spray bottle)
• 1 tbsp. l. olive oil
• 2 cups chopped romaine lettuce
• Chopped red onion, cilantro leaves, and lime wedges for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, cheese, chili pepper, tortilla, ground cherries, queso blanco cheese, lime juice, garlic, chipotle pepper, romaine lettuce, red onion, cilantro, lime

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Preparation:

Step 1
• Prepare the marinade: In a medium bowl, combine lime juice, garlic slices, and chipotle chili pepper; season with salt.
  
  Add chicken meat and stir, refrigerate for 2 hours.
  
  After the time has elapsed, remove the meat from the marinade and cut into thin strips 30 cm long.
Step 2
• Grill the tortillas: Preheat the grill to medium heat. Spray the tortillas with oil and place them on the grill.
  
  Cook, turning once, until crisp, about 1 to 2 minutes per side.
Step 3
• Grill meat and vegetables: Place the chicken strips on the grill, then add the whole tomatillos. Cook, turning frequently, until the tomatillos and chicken are charred, 4 to 6 minutes per side.
  
  Transfer the chicken to a cutting board, cool slightly, and cut into 2.5 cm pieces.
  
  Coarsely chop the physalis, add salt to taste and mix with olive oil.
Step 4
• Place grilled tortillas on serving plates. Top with romaine lettuce, chicken, and queso blanco.
  
  Garnish portions with cilantro leaves, lime wedges, and chopped red onion.

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