BBQ-chicken tostadas


  • Makes1 Servings
BBQ-chicken tostadas

BBQ-chicken tostadas. Photo, John Cullen.

Chatelaine Triple Tested


  • 2 garlic cloves

  • 1 anchovy fillet

  • 1/4 cup capers, drained

  • lime zest, from 1 lime

  • 2 tbsp lime juice

  • 1/3 cup olive oil

  • 3 whole canned tomatillos

  • 1/4 cups coarsely chopped, packed flat-leaf parsley

  • 1 1/4 cup chopped packed cilantro


  • 6 inch flour tortillas

  • 1 whole sliced BBQ (or rotisserie) chicken

  • thinly sliced fresh chilies

  • chopped fresh cilantro

  • lime wedges


  • To make Mexican Salsa Verde: Whirl garlic in a food processor until finely chopped. Add anchovy, capers, lime zest and lime juice. Pulse in olive oil just until combined. Add tomatillos, parsley and cilantro. Pulse just until slightly chunky, but not pureed. Use immediately or refrigerate in a sealed jar for up to 2 weeks.

  • To make BBQ-Chicken Tostadas: Toast 6-in. flour tortillas in a non-stick pan until brown and crispy on both sides, 1 to 2 min per side. Top each tortilla with 1/2 cup sliced BBQ chicken, then sprinkle with thinly sliced fresh chilies, chopped cilantro and a squeeze of fresh lime (to taste). Drizzle with Mexican Salsa Verde.