Grilled Corn Hummus Tostadas Recipes

GRILLED CORN HUMMUS TOSTADAS

Grilled Corn Hummus Tostadas image

This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go well together. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

4 medium ears sweet corn, husks removed
1 small red onion, cut crosswise into 1/2-inch slices
2 tablespoons olive oil, divided
8 corn tortillas (6 inches)
1 container (8 ounces) hummus
1/4 teaspoon ground chipotle pepper
1 cup cherry tomatoes, halved
1/2 teaspoon salt
1 medium ripe avocado, peeled and sliced
1/2 cup crumbled feta cheese
1 jalapeno pepper, thinly sliced
Lime wedges, optional
Fresh cilantro leaves, optional
Mexican hot pepper sauce, optional

Steps:

Brush corn and onion with 1 tablespoon oil. Grill corn and onion, covered, over medium-high heat until tender and lightly charred, 5-7 minutes, turning occasionally. Cool slightly., Meanwhile, brush tortillas with remaining oil. Grill, covered, until crisp and lightly browned, 2-3 minutes per side., Cut corn from cobs. Process hummus, chipotle pepper and 2 cups of the cut corn in a food processor until almost smooth. Coarsely chop grilled onion; toss with tomatoes, salt and any remaining corn., Spread hummus mixture over tortillas; top with onion mixture, avocado, cheese and jalapeno. If desired, serve with limes, cilantro and pepper sauce.

Nutrition Facts : Calories 453 calories, Fat 23g fat (5g saturated fat), Cholesterol 8mg cholesterol, Sodium 692mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 12g fiber), Protein 14g protein.

TOSTADOS

Tostados image

Provided by Food Network Kitchen

Categories main-dish

Number Of Ingredients 20

Ingredients

1/2 cup vegetable oil
4 large corn tortillas
Salt
1 whole boneless, skinless chicken breast, pounded flat and thin
1 clove garlic, chopped
1 teaspoon oregano
1 teaspoon chili powder
Juice of a lime
1 tablespoon olive oil
1 tablespoon vegetable oil
1/2 onion, finely chopped
1 can black, pinto or red beans, drained and rinsed
1/4 cup water
Shredded lettuce
Chopped tomatoes
Chopped red onion
1 cup grated Monterey jack
Cilantro leaves
1/2 cup salsa
3/4 cup sour cream

Steps:

In a large skillet heat oil over medium high heat. Carefully place corn tortilla in hot oil and fry until crisp, flipping the tortilla once. Remove to a paper towel to drain. Season with salt. Cook off remaining tortillas.
In a glass dish combine chicken, garlic, lime juice, chili powder, oregano and olive oil. Let chicken marinate for 15 minutes.
Heat oil in a heavy saucepan and cook onions until tender. Add beans and water and bring to a simmer. Stir beans and stir occasionally. Beans are done when they begin to clump together in one mass. Season with salt and pepper.
Heat grill, broiler or cast iron grill pan and cook chicken breasts for 4 minutes per side or until cooked through. Slice chicken in thin slices and keep warm. In a small bowl mix together the salsa and sour cream and chill. To assemble tostado: Evenly layer beans, lettuce, tomatoes, chicken slices, red onion, cheese, and cilantro on top of each tostado (crisped tortilla) and serve immediately. Garnish with creamy salsa and cilantro.

GRILLED CHICKEN TOSTADAS

Grilled Chicken Tostadas image

Using a tasty Tex-Mex marinade, this tostada gives a decidedly different taste to ordinary tostadas. Placed on a corn tortilla bed, this would make an excellent BBQ party dish and can be folded over to make it kid friendly. You can also use an indoor grill pan making this a great year round dish!

Provided by R.Lynn

Categories Chicken

Time P1DT10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup fresh lime juice (about 3-4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
6 pieces boneless skinless chicken
8 small corn tortillas, 5-6 inches
1 1/2 cups shredded monterey jack cheese
1 1/2 cups shredded lettuce
green onions (optional) or tomatoes (optional)

Steps:

Place chicken in a gallon size ziplock bag and add all the marinade ingredients. Press air out and seal. Turn bag to coat the chicken and refrigerate for at least 4 hours (preferrably overnight), turning the bag occasionally. Remove meat from the refrigerator 20 minutes before grilling.
Over medium high coals, grill chicken for 5 minutes on each side or until done.
Transfer chicken to a cutting board to rest for 5 minutes before cutting into strips.
Lightly brush both sides of tortillas with vegetable oil. Grill on both sides for about one minute. Before removing from grill, sprinkle with cheese.
To serve, layer with shredded lettuce, chicken strips, remaining cheese and any additional ingredients.

Nutrition Facts : Calories 268.6, Fat 18.5, SaturatedFat 6.7, Cholesterol 25.1, Sodium 842.9, Carbohydrate 17.7, Fiber 2.1, Sugar 3.9, Protein 10

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