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Mexican is quite possibly my favorite type of food. It’s the cuisine I crave most often. Unfortunately while it’s loaded with flavor, it’s typically packed with calories too. So the last time my craving for tostadas hit, I opted for a healthy variation.
Where do you get bold flavor without all of the fat? A zesty marinade of lime, garlic and chipotle peppers give Grilled Chicken Tostadas al Carbon their kick. Instead of frying the tortilla (as restaurants usually do), the chefs in the Food Network Kitchens toss it on the grill for a delightfully smoky taste. Add bright, bold toppings to the citrusy chicken and the fiesta really gets going.
The tomatillos bring a robust tang to the plate. After being charred on the grill, all that’s needed is a rough chop, a splash of oil and a pinch of salt. Throw on some shredded lettuce for body, diced onions for extra pow, and queso fresco, because a little bit of cheese is always a good thing.
The next time you’re searching for new chicken recipe, look no further. This lightened-up tostada comes in at just 365.5 calories per serving and will leave you completely satisfied. It’s so tasty, you won’t be missing the guacamole.
Here are a few things to consider before making this recipe:
- While it may still be cold out, a healthy meal is as good excuse as any to take out your grill. Alternatively, a grill pan works well too.
- You’ve probably had tomatillos in restaurant salsa even if you haven’t worked with them yet. Don’t be afraid of the sticky exterior once they’re hulled. All they need is a quick rinse.
- While threading the chicken onto the skewers is a bit time-consuming, it makes for quicker, easier grilling.
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more