We grill almost year around, but for most people the grilling season is wrapping up soon, so here's a yummy new grilling recipe for you to try.
Grilled Chicken Breast Tostadas (original recipe)
3 tbsp EVOO
1 clove garlic, minced
3 boneless skinless chicken breast (about 1 1/2lbs)
1 cup sour cream
Bag of Mexican blend shredded cheese
6 6inch tortillas
In a gallon sized ziploc bag, combine juice from 1 lime, olive oil and garlic. Season with salt and pepper. Add chicken and marinate at least 1 hour. While chicken marinates, mix 1 cup sour cream, with 1 tsp lime zest and 1-2tbsp lime juice to make a lime crema. Store in fridge until ready to serve. preheat grill to high. Grill chicken for about 4-6 minutes per side until juices run clear. Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp. Remove from grill and sprinkle with salt. Slice cooked chicken breasts into slices and build tostadas. To build: Spread tortilla with guacamole then top with chicken, salsa, lime creama and cheese.
These were really good. We added cheese to the original recipe because I love cheese :-). Next time I think we will just go with plain sour cream, not the lime creama. Maybe we just had too much zest, but the next day the lime creama tasted sour when we had the leftovers. The original recipe has links to make your own tortillas, guacamole, and pico de gallo, but we just bought our own tortillas, our favorite quacamole (Wholly Guacamole) and used the salsa we had here. It was a busy day, so we needed something that would be quicker to make, and we shaved some time by using some store bought stuff. I also put the chicken marinade together while eating my lunch, and it tasted amazing! We served it with a side of spanish style quinoa but you could also serve it with some Texas baked beans, or queso dip and chips or whatever you favorite Mexican side dish is. Definitely a keeper.