Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco

• 1/4 cup fresh lime juice
• 2 garlic cloves, sliced
• 1 chipotle chile in adobo, coarsely chopped
• Kosher salt
• 2 large boneless, skinless chicken breasts, cut into 1-inch pieces (1 pound)
• Cooking spray
• 4 (8-inch) flour tortillas
• 1 pound tomatillos, removed from husk and rinsed
• 1 tablespoon olive oil
• 2 cups shredded romaine lettuce
• 2 ounces queso fresco, crumbled, about 1/3 cup
• Chopped onion, cilantro sprigs, and lime wedges for serving

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.
5. Mist the tortillas with cooking spray.
6. Add the tortillas to the grill; cook, turning once, until lightly toasted, about 1 to 2 minutes per tortilla.
7. 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.
8. Remove the skewers from the chicken.
9. Coarsely chop the tomatillos and toss with oil and salt to taste.
10. Place toasted tortillas on plates; generously top with romaine, tomatillos, chicken, and queso fresco.
11. Serve with onion, cilantro sprigs, and a lime wedge if desired.
12. Nutritional analysis per serving (without optional onions, cilantro and lime wedges)
13. Calories 365.5; Total Fat 11g (Sat Fat 2.6g, Mono Fat 5.1g, Poly Fat 2g) ; Protein 33g; Carb 34g; Fiber 4g; Cholesterol 70mg; Sodium 517mg

lime juice, garlic, kosher salt, chicken breasts, cooking spray, flour tortillas, husk, olive oil, shredded romaine lettuce, queso fresco, onion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-chicken-tostadas-al-carbon-with-grilled-tomatillos-and-queso-fresco-recipe.html (may not work)