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Grilled Chicken Tostadas with Sweet-&-Sour Vegetables

http://www.eatingwell.com/recipes/grilled_chicken_tostadas.html

From EatingWell:  May/June 2010

These grilled chicken tostadas are topped with rich mole sauce and sweet-and-sour summer vegetables and use store-bought tostada shells for convenience. If you want to make this a vegetarian dish, leave out the grilled chicken.

6 servings, 2 tostadas each | Active Time: 1 3/4 hours | Total Time: 2 hours

Ingredients

Adobo-Rubbed Chicken

Mole Sauce

Sweet-&-Sour Vegetables

Preparation

  1. To prepare adobo rub and chicken: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Rub 2 tablespoons of adobo rub generously all over chicken breasts (the remaining rub can be stored in the refrigerator for up to 3 days). Let marinate for 30 minutes or wrap in plastic and refrigerate for up to 1 day.
  2. To prepare mole sauce: Tear chiles into pieces; discard stems and seeds. Place in a bowl, add boiling water and soak until the chiles are soft, about 30 minutes. Pour the chiles and soaking liquid into a blender. Add tomatoes, onion, garlic, vinegar, flour, sugar, cumin, pepper, cayenne to taste and cloves; blend until smooth. Strain the sauce through a sieve to filter out any remaining seeds and skins, pressing out as much liquid as possible from the solids. Heat oil in a large skillet over medium heat. Add the sauce and cook, stirring frequently, until it thickens and reduces to about 2 cups, 10 to 20 minutes. Season with 3/4 teaspoon salt. Set aside.
  3. To prepare sweet-&-sour vegetables: Bring 2 cups water to a boil in a large saucepan. Add carrots and cook for 7 minutes. Add squash, vinegar, oregano, 1 teaspoon sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt. Continue cooking until the vegetables are just tender, 2 to 3 minutes more. Drain, transfer to a bowl and season with more pepper to taste. Set aside to cool.
  4. About 20 minutes before you’re ready to grill the chicken, preheat grill to medium.
  5. Oil the grill rack (see Tip). Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 6 to 8 minutes per side. Transfer to a clean cutting board, let rest for 5 minutes and slice into 1/2-inch strips.
  6. To assemble tostadas: Place 2 tostada shells on each plate. Drizzle about 2 tablespoons of the mole sauce over each tostada, then top each with about 2 1/2 tablespoons of the vegetables. Divide the chicken among the tostadas and drizzle with more mole sauce. Serve with taco garnishes as desired.

Nutrition

Per serving : 355 Calories; 15 g Fat; 3 g Sat; 5 g Mono; 63 mg Cholesterol; 31 g Carbohydrates; 27 g Protein; 6 g Fiber; 719 mg Sodium; 877 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 3 lean meat, 3 fat

Tips & Notes