Grilled Chicken Tostadas
It has felt like grilling season here in Denver for about the last month. I feel like we completely skipped winter which I actually don’t love because I love winter! But, I’ve been hesitant to open up the grill hoping I could coax Mother Nature into dropping some snow on us.
Well, I finally broke this last week because these Grilled Chicken Tostadas were on my mind and I had to make them. They are the perfect easy Tex-Mex way to take your grill for a spin to kick off spring and grilling season this year!
The key to these tostadas is to actually cook the chicken and crisp up the tostada on the grill. Then you toss everything together and finish it on the grill as well to keep your kitchen clean and bring that beautiful smokey grilled flavor to your tostadas!
In a medium bowl, stir together chicken cutlets with Old El Paso® Taco seasoning, olive oil, and lime juice. Let sit for at least 15-20 minutes or make in advance.
Prep other toppings like guacamole with Old El Paso® Guacamole seasoning, veggies, and cheese.
When ready to cook, preheat grill to medium-high heat. If you’re using charcoal, prepare grill for direct heat grilling. When grill is hot, add chicken cutlets and grill for 3-4 minutes per side until the chicken has nice grill marks and is cooked through.
Remove chicken from grill. Brush corn tortillas with neutral oil and grill for 45 seconds on one side until that side of the tortilla is crispy and has nice grill marks. Remove tortillas from grill.
Chop chicken and make tostadas by adding grated cheddar cheese and chopped chicken to the side of the tortillas that was grilled. Return the tostadas to the grill (previously grilled side up with toppings). Grill tostadas for 2-3 minutes over indirect heat until cheese is melted.
Remove tostadas from grill and top with the various toppings and serve while warm!
Grilled Chicken Tostadas
The chicken in this recipe is pretty basic, but make sure you bring some flavor to it. Personally, I used Old El Paso(R) Hot & Spicy Taco Seasoning but you could use their original taco seasoning if you wanted something more mild or their fajita seasoning!
Stir it together with some olive oil and lime juice and let it marinate for at least 15 minutes, but you could make it way in advance if you want.
That goes on the grill first to cook through. If you’re using chicken cutlets they should cook pretty fast. Cook them over direct heat so they get some nice grill marks on them!
I worked on some toppings as well, starting with a quick guacamole. I used Old El Paso Guacamole Seasoning which is a quick way to mix up some guac if you don’t want to bother chopping up stuff for a full version.
Other toppings I prepared: Lettuce, tomatoes, red peppers, red onions, pickled jalapeños, and two kinds of cheese. I used cheddar which gets really melty on the grill and cotija which adds a salty bite to the tostadas.
I thought it was a beautiful spread of toppings!
When the chicken comes off the grill, toss the corn tortillas on as well. Brush them with some vegetable oil or canola oil and grill them over direct heat for about 45 seconds. They should get some nice grill marks and crisp up a bit on one side.
Don’t grill them on the second side just yet!
When you’re ready to serve the tostadas, chop up the chicken and add it to the grilled side of the tostadas with some grated cheddar cheese.
Add these back on the grill over more indirect heat so they don’t get too burned. This is why you only grill them on one side the first time so they can finish crisping up on the grill later.
It’s a thing of beauty!
They will need a few minutes to finish on the grill the second time. You want the cheese melted and the tostada pretty crispy. Indirect is important so they don’t get too hot too fast!
When they come off the grill, pile them high and any and all toppings you like.
These grilled chicken tostadas are fresh and flavorful. Bust out the grill and make them happen!