Summer is so close can you feel it? If not, let’s go with the next best sensory sensation: taste, with these Grilled Chicken and Corn Relish Tostadas.
I’m so excited about these because they take minutes to make, and if you’re entertaining, this is the way to go. You can leave everything out and just have everyone assemble their own. To keep things simple, I skipped the beans and used Stonewall Kitchen’s Corn Relish for a fresh and healthier bite as the base.
I cannot even tell you enough how much I’m in love with all things Stonewall Kitchen. I have been using their products since 2000. So naturally when they asked if I wanted to partner with them, I jumped at it—um yassss!
Can we just talk about how their products are made with the best freshness, with an artisanal touch and most of all with passion! It all shows, that’s why I use Stonewall Kitchen products to boost and elevate so many of my recipes, e.g. I love their onion jam for my slow cooker pot roast, pepper jelly to just pour on top of cream cheese for a fast appetizer, and a multitude of BBQ sauces for grilling. I can go on and on, but you should just stay tuned for more recipes with Stonewall Kitchen.
Until then enjoy these tostadas. As for the margaritas, I’ll be posting the recipe next week, so make sure you come back and grab it, and a bottle of Stonewall Kitchen’s Spicy Margarita Mix, since it’s the base for my new spicy marg obsession.
**This is a sponsored post in collaboration with Stonewall Kitchen. All thoughts and opinions are my own.
- 2-3 chicken breast, pounded to ½-inch thickness
- 1 tablespoon cumin seeds
- 2 tablespoons vegetable oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1 teaspoon ancho chili powder
- 1 teaspoon freshly cracked pepper
- 6 tostada shell
- ¾ -1 cup angel hair cabbage or a mix of greens
- 1 cup Stonewall Kitchen Corn Relish
- ½ cup guacamole
- 4-5 radishes thinly sliced
- 4-5 cilantro sprigs
- 4-5 serrano peppers
- chipotle crema
- cojita cheese
- lime wedges
Lightly cover grill with non-stick. Turn grill on to medium-high heat. In a large bowl whisk together cumin, vegetable oil, garlic powder, onion powder, kosher salt, ancho chili powder and pepper. Add the chicken and toss to coat. Grill chicken until cooked through and lightly charred, about 4 minutes per side. Set chicken aside to rest for 5 minutes before slicing.
To serve, layer tostada shell with greens (or angel hair cabbage), Stonewall Kitchen Corn Relish, guacamole, radishes, cilantro, serrano peppers, chipotle crema, cojita cheese and lime wedges.