Brandon Frohne

Chipotle Chicken Tostadas

Raciones: 2 people
Tiempo de cocción: 0 - 30 min
A la parrilla
Aves de corral
Chipotle Chicken Tostadas


  • Main


  1. 01

    Preheat flat top griddle to 450°F.

  2. 02

    Place chicken thighs into a small bowl. Season with chipotle, chili powder, cumin, garlic, salt & pepper, and oil. Mix well.



    • 2 tablespoons Chipotle in Adobo
    • 2 teaspoons Cumin
    • 2 teaspoons Chili Powder
    • 2 teaspoons Granulated Garlic
    • Kosher Salt & Black Pepper As Needed
    • Vegetable Oil As Needed
  4. 03

    Place chicken thighs onto grill, and cook for 5-7 minutes on each side until an internal temperature of 165F is achieved. Remove chicken thighs from grill, and place onto cutting board to rest.

  5. 04

    Add diced pineapple, red onion, cilantro, juice of 1 lime, red wine vinegar, and honey to a mixing bowl. Season with a pinch of salt & pepper, and mix well.



    • 2 cups Pineapple, Diced
    • 1/2 cup Red Onion, Diced
    • 1/2 cup Cilantro, Chopped
    • Juice of 2 Limes
    • 2 tablespoons Red Wine Vinegar
    • 2 tablespoons Honey
  7. 05

    Cut avocados in half, and remove the pit. Position a wire cooling rack over a mixing bowl. Smash avocado flesh side down onto the rack using your hand, and it will send dice avocado chunks into the bowl. Discard the peel.

  8. 06

    Add remaining lime juice, and a pinch of salt & pepper to the bowl. Mash avocado lightly with a fork, and mix well.



    • Juice of 2 Limes
    • Kosher Salt & Black Pepper As Needed
  10. 07

    Place oil onto the grill, and fry tortillas for 1-2 minutes on each side until crispy. Remove from grill.

  11. 08

    Place crispy tortillas on a plate.

  12. 09

    Top with avocado smash.

  13. 10

    Julienne chicken into strips, and place onto avocado smash.

  14. 12

    Serve, and enjoy!

  15. 13

    Top with pineapple salsa.


Hay una aplicación para eso