Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco

Ingredients

• 1  chipotle chile in adobo coarsely chopped
• 4 8-inch flour tortillas 
• 2  garlic cloves sliced
• 4 servings kosher salt 
• 0.3 cup juice of lime fresh
• 1 tablespoon olive oil 
• 1 sprigs onion chopped for serving
• 2 ounces queso fresco crumbled
• 2 cups romaine lettuce shredded
• 2 large chicken breasts boneless skinless cut into 1-inch pieces 1 pound
• 1 pound tomatillos rinsed

Equipment

• bowl
• grill
• skewers

Directions

1. Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt.
2. Add the chicken, toss well to coat, and refrigerate 2 hours.
3. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers lightly misted with cooking spray.
4. Preheat the grill to medium. Mist the tortillas with cooking spray.
5. Add the tortillas to the grill; cook, turning once, until lightly toasted, about 1 to 2 minutes per tortilla.
6. 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.
7. Remove the skewers from the chicken.
8. Coarsely chop the tomatillos and toss with oil and salt to taste.
9. Place toasted tortillas on plates; generously top with romaine, tomatillos, chicken, and queso fresco.
10. Serve with onion, cilantro sprigs, and a lime wedge if desired.