Chipotle Chicken & Corn Tostadas – Serves 4 for Less Than $10 – 719woman.com
These chicken tostadas are simply delicious! The chipotle-lime cream sauce takes them to a whole new level and they are so fresh tasting with lots of different layers of flavor that all work together for one of the best tasting chicken tostadas I’ve ever eaten. Seriously!
If you don’t have a grill, you could always bake the chicken in the oven and cook the corn kernels in a skillet but the char of the grill really adds flavor to the overall dish.
You can buy tostada shells already made but you can make your own for less money and they are super easy. And the chipotle-lime cream sauce is so good I made extra and put it on a hamburger and dipped baked fish in it. I also smeared it over hard-boiled eggs. And I might have licked the bowl…it’s really good!
CHIPOTLE CHICKEN & CORN TOSTADAS WITH CHIPOTLE-LIME CREAM SAUCE
Prep Time: 10 minutes Cook Time: 12 to 15 minutes Serves: 4 for approx. $8.00
Ingredients:
- 1 chipotle in adobo sauce, chopped, plus 2 1/2 tablespoons sauce (from a can of chipotles in adobo sauce – typically found on Mexican food aisle)
- 1 tablespoon canola or vegetable oil, plus more for corn
- 2 teaspoons grated lime zest
- 1/2 teaspoon dried oregano
- Kosher salt
- 1 pound boneless, skinless chicken breast cutlets
- 3 ears corn, husked
- 1/2 cup sour cream
- 2 teaspoons fresh lime juice
- 1/2 cup cilantro, roughly chopped
- 1 cup purple cabbage, shredded
- 1/2 cup chopped red onion
- 1 jalapeno, thinly sliced
- lime wedges for garnish (optional)
- 8 tostada shells*
Directions:
Turn gas grill on medium high or prepare charcoal grill fire (400 to 475 degrees.)
In medium bowl, add chopped chipotle, 2 tablespoons adobo sauce, oil, lime zest, oregano, and 1/2 teaspoon Kosher salt. Add chicken, toss to coat and let sit at room temperature while grill heats up.
Brush corn lightly with canola or vegetable oil and season with salt. Grill the corn for about 10 to 12 minutes until the corn is charred in places. Grill the chicken until cooked through, 5 to 8 minutes.
Let chicken rest and corn cool for a few minutes. Transfer chicken to cutting board and cut into bite-size pieces. Using a knife, cut corn kernels off the cob. (I put my corn cob in a bowl and cut down, letting the kernels fall into the bowl.)
For sauce, mix the sour cream with the lime juice, 1/2 tablespoon adobo sauce, and a dash of Kosher salt.
Spread sour cream mixture evenly on each tostada shell. Add corn, chicken, cabbage, and red onion. Top with cilantro and jalapeno. Serve with lime wedges if desired.
HOMEMADE TOSTADA SHELLS* –
Preheat oven to 400 degrees.
Arrange eight 6-inch corn tortillas on baking sheet in single layer. Brush both sides lightly with canola oil and sprinkle on Kosher salt. Bake for 8 to 12 minutes, flipping once, until crisp and golden on both sides.
PRICING…
I bought my chicken breast on sale for $2.99 a pound. It was already skinless and boneless and I simply cut the breasts in half lengthwise to make more of a cutlet. The cutlets the store was selling were $3.99 a pound so I saved a buck. Corn on the cob was on sale for 4 for a dollar and I saved about a dollar by making my own tostada shells.
IF YOU WANT TO MAKE THIS GLUTEN-FREE …
Most of the ingredients are naturally gluten-free. You do always want to double-check your sour cream, especially if the ingredient list is long. I use Daisy brand which is gluten-free. Also check the label on the chipotles in adobo sauce. Some cans do contain wheat or have been processed on equipment that wheat was also processed on.