Grilled Chicken Tostaditas w/ Queso Fresco, Charred Tomatillos & The Supreme Bacardi & Ginger Ale

We vowed to start off 2013 on a healthy note and we have been doing fairly well in our test kitchens, what about you? No worries if you haven’t, the year is still young and we have plenty of ideas to help keep you on track while still enjoying the most of each and every day. 

Today’s ROTD: Grilled Chicken Tostaditas w/ Queso Fresco is a play on a recipe we picked up at a local Spanish restaurant that makes the most amazing Queso Fresco & Charred Tomatillos in house you could ever imagine having. For this version we chose to use skinless breasts, but should you prefer to use boneless skinless thighs they work just as well if not better than breasts. 

Also included is an incredible drink that pairs perfectly with this meal in the form of a classic Rum & Ginger Ale, a delicious drink that’s not so strong that it takes away from the marvelous flavor of your meal.

Enjoy!!

(click Read More for the entire recipe)

Ingredients:

¼ Cup Fresh Lime Juice

2 Garlic Cloves, Sliced

½ tsp Smoked Paprika

Pinch of Ground Cumin

1 Chipotle Chile In Adobo, Coarsely Chopped

Kosher Salt

2 Large Boneless, Skinless Chicken Breasts, Cut Into 1-Inch Pieces (1 lb)

Cooking Spray

4 (8”) Flour Tortillas

1 lb Tomatillos (Husk Removed & Thoroughly Rinsed)

1 TBS Olive Oil

2 Cups Shredded Romaine Lettuce

2 Oz Queso Fresco, Crumbled, About 1/3 Cup

Chopped Onion, Cilantro Sprigs, And Lime Wedges For Serving

The Supreme Bacardi & Ginger Ale -

Ingredients:

1.5 oz Bacardi Silver Rum

4 – 6 oz Canada Dry Ginger Ale

½ of a Lime, (washed thoroughly & sliced into ½” rounds

Ice Cubes

Directions:

Pour the rum over ice cubes in a Highball Glass.

Fill with Ginger Ale

Stir to combine & garnish with a Lime Round.

Directions:

Combine the lime juice, garlic, paprika, cumin and chipotle chile in a medium nonreactive bowl; season with Kosher salt.

Add the chicken, toss well to coat, and refrigerate 2 hours.

Remove the chicken from the marinade; thread onto 4 (12-inch) skewers lightly misted with cooking spray. (if using wooden skewers make sure to soak them in water for 30 mins prior to using)

Preheat the grill to medium.

Mist the tortillas with cooking spray.

Add the tortillas to the grill; cook, turning once, until lightly toasted, about 1 to 2 minutes per tortilla.

Meanwhile, add the chicken and the whole tomatillos to the grill; cook, turning often, until tomatillos are charred and chicken is cooked through, 4 to 6 minutes.

Remove the skewers from the chicken.

Coarsely chop the tomatillos and toss with oil and salt to taste.

Place toasted tortillas on plates; generously top with romaine, tomatillos, chicken, and queso fresco.

Serve with onion, cilantro sprigs, and a lime wedge if desired.