Saturday, August 14, 2010

Grilled Chicken Tostadas

Grilled Chicken Tostadas from (my new favorite recipe blog)

½ c. fresh lime juice
¼ c. soy sauce
¼ c. vegetable oil
1 T. honey
2 tsp minced garlic
1 ½ tsp chili powder

6 boneless skinless chicken breasts
8 small corn tortillas (or flour tortillas)
1 ½ c. shredded Monterey jack cheese

Serve with:
monterey jack cheese, salsa, guacamole, sour cream, cilantro, green onions, tomatoes, lettuce, Spanish rice
Slice chicken breasts in half width-wise (so they are not quite so thick) and place in marinade overnight. Grill until no longer pink in the middle. Let rest 5 minutes before slicing into ½ inch strips.
Lightly brush tortillas with vegetable oil. Grill on each side until slightly brown. Before removing, sprinkle with 1 T. cheese and let melt.
Serve with additional toppings listed

Also serve with spanish rice recipe from sisters cafe.
SPANISH RICE -best spanish rice recipe I've ever tried. Love it!
1-2 T. oil
2 c. white rice
1/2 (8 oz) can tomato sauce
1/2 onion, cut into chunks
3 T. chicken bouillon granules
5 c. water
Heat oil in skillet and fry rice until light brown. Add tomato sauce and stir. Turn heat off. Blend onion, bouillon and water in blender on high until pureed. Add blender mixture to rice, stir well and cover. Bring rice mixture to a boil, over medium-high heat. Once liquid level has dropped below the rice, turn heat down to low and simmer 30-35 minutes. Move rice to see if liquid remains. If so, keep simmering. Once rice is done, you may crack the lid to let steam out and let sit for 10-15 minutes before serving (this helps the rice dry out a little and not be so sticky).


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