Last night my son, Tyler and I christened the new grill. We had been using one of those little Weber charcoal models for months now. We found a grill on sale at Lowe’s and grabbed one.
Tonight we made Chicken and chorizo tostadas
The recipe comes from a book that my wife, Michele bought for me, Real Simple. Dinner Tonight: Done! I modified it a bit for the ingredients that I could find at the local Carr’s grocery store in Wasilla, Alaska.
Chicken and chorizo tostadas
1 Tablespoon Olive Oil
4 small chicken cutlets (about 3/4 pound total)
Kosher salt and pepper
6 small corn tortillas
4 ounces cured chorizo, thinly sliced. I could not find the cured chorizo so I fried up the sausage
8 ounces Cheddar, grated (2 cups)
1/4 cup fresh cilantro leaves. I could not find fresh cilantro up here
1/4 cup sour cream
We used our grill to make these but the recipe calls for a broiler. We do not have a broiler on our stove.
- Heat broiler. Heat the oil in a large skillet over medium high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown and cooked through. 2 to 3 minutes per side. Cut into strips.
- Place the tortillas on a broiler proof rimmed baking sheet and broil until crisp, about 1 minute. Dividing evenly, top with chicken, chorizo, and Cheddar. Broil until the cheese melts. Sprinkle with the cilantro and serve with the sour cream.