MBH carved up the rotisserie chicken and prepped the avocado dressing. I soaked some de-husked corn in water for about thirty minutes while the grill was heating up. I covered the corn with a little olive oil and salt and pepper.
I had the egg setup for direct cooking at 400º and threw on the corn, some halved onions, yellow bell peppers, and halved jalapenos. I let them cook until they each had a chance to absorb the smoke flavor and get a nice little char. I pulled them off and de-cobbed the corn. I diced the onions, bell pepper, and jalapeno for the tostadas and set them aside.
|Everyone is on and warming up.|
|De-cobbed corn. |
(I may need to add this to my salsa in the future. It smelled and tasted fantastic)
These were good but not great. Something was missing. Obviously the healthy element comes from grilling the flour tortillas instead of using fried corn tortillas. The flavors were all fresh and smokey but I like my Mexican foods with a little kick. Next time I would add some jalapeno seeds to heat up the tostadas a bit.
|Here is the spread of toppings.|
|The finished product.|