Grilled Toastados Mexican Appetizer Recipe chicken, physalis and keso blanco cheese. Nutritional value of one servings: (total 4) Calories 365, total fat 11 g, saturated fat g., proteins 33 g., carbohydrates 34 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 2 hours. 35 minutes Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr chicken breast fillet
- 4 tortillas with a diameter of 20 cm. (Corn tortilla recipe, recipe wheat tortilla)
- 450 gr vegetable physalis, peel, rinse under water
- 60 gr young keso blanco soft cheese (panir or Adyghe), about 1/3 Art.
- 1/4 Art. fresh lime juice
- 2 cloves of garlic, cut into thin slices
- 1 chilli chipotle in adobo sauce, chop coarsely
- Coarse salt
- Spray oil (fill gastronomic sprinkler)
- 1 tbsp. l olive oil
- 2 tbsp. chopped romaine lettuce
- Chopped red onions, cilantro leaves, and lime slices for garnishing
Recipes with similar ingredients: chicken breasts, cheese, chili peppers, tortilla, physalis vegetable, keso blanco cheese, lime juice, garlic, chipotle pepper, romaine lettuce, red onion, cilantro, lime
Recipe preparation:
- Prepare the marinade: mix in a medium bowl lime juice, slices of garlic and chipotle chili; to salt. Add chicken and mix, refrigerate for 2 hours. By at the end of time, remove the meat from the marinade, and cut into thin stripes 30 cm long.
- Grill tortillas: preheat grill to medium temperature. Sprinkle tortillas with oil, and place on the grill. Cook, turning over once, until crisp, approximately 1 – 2 min. at both sides.
- Grill meat and vegetables: place strips grilled chicken, then put the whole physalis. Cook, turning upside down until physalis and chicken acquire characteristic marks, 4-6 minutes. from each side. Transfer the chicken to a cutting board, cool slightly, and cut into 2.5 cm slices. Coarse chop physalis, salt with taste and mix with olive oil.
- Place the grilled tortillas on the serving plates. Sprinkle with romaine lettuce, chicken, keso blanco cheese. To decorate servings with cilantro leaves, lime slices, sprinkle with chopped red onions.
