Grilled Chicken Tostadas Al Carbon With Grilled Tomatillos And Queso Fresco

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Ingredients

1/4 cup fresh lime juice

2 garlic cloves, sliced

1 chipotle chile in adobo, coarsely chopped

Kosher salt

2 large boneless, skinless chicken breasts, cut into 1-inch pieces (1 pound)

Cooking spray

4 (8-inch) flour tortillas

1 pound tomatillos, removed from husk and rinsed

1 tablespoon olive oil

2 cups shredded romaine lettuce

2 ounces queso fresco, crumbled, about 1/3 cup

Chopped onion, cilantro sprigs, and lime wedges for serving

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