Chicken Chipotle Tostada

George Hirsch June 23, 2026

Much like an open-faced taco or pizza, tostadas usually have a base of corn, sometimes flour tortillas that are toasted, usually by frying in oil, but can also be toasted on a grill or griddle, resulting in easier preparation and a much healthier version without sacrificing taste. What makes for great-tasting tostadas is the toppings with a variety of flavorful condiments such as beans, cheese, crema fresca (somewhat like crème fraîche), sour cream, chopped cabbage, or lettuce, sweet onions, jalapeños, guacamole, and salsa.

CHICKEN CHIPOTLE TOSTADA
From George Hirsch Living it UP!
chefgeorgehirsch.com | George Hirsch Lifestyle

Makes 4
4 6-inch Flour tortillas or very fresh corn tortillas
2 Tablespoons olive oil for tortillas
2 Chicken breasts, marinated, grilled, and thinly sliced
1/4 cup monetary jack cheese, shredded

Optional toppings: Pureed pinto beans, chopped sweet onions, finely shredded cabbage or lettuce, sliced jalapeños, guacamole, tomatillo sauce, salsa, crema fresca or crème fraîche, or sour cream.

For The Chicken Marinade:
Juice of two limes
1 Tablespoon olive oil
2 oz Tequila
2 Tablespoons cilantro
4 cloves garlic, chopped
1 Tablespoon chipotle hot sauce
1 teaspoon cumin

Combine all marinade ingredients in a medium bowl and mix well. Pour over chicken, cover, and refrigerate for two hours.

Preheat the grill or griddle to medium-high.

Grill chicken 4-5 minutes each side or until done. Do not overcook. After grilling and cooling chicken breasts, slice them into small pieces.

For the Chipotle Sauce (can be used on tacos, as pictured below):
1/4 cup lime juice
2 Tablespoons barbecue sauce
1 Tablespoon chipotle hot sauce
1 Tablespoon fresh cilantro, chopped

Mix all ingredients in a small pot, simmer for 3 minutes, and cool.

To Assemble Tostadas:

Lay tortillas flat and brush with olive oil, top with pureed pinto beans, sliced grilled chicken, cheese, chipotle sauce, and cilantro.

Place the Tostada on the grill or griddle on medium/ low heat, or bake it in a preheated 375-degree F oven.

Bake for 2-3 minutes, remove when cheese melts and tortillas are light brown.

Serve with fresh cilantro, wedges of fresh limes, and your favorite toppings such as chopped sweet onions, finely shredded cabbage or lettuce, jalapeños, guacamole, tomatillo sauce, salsa, crema fresca, or sour cream.

Add additional sauces per taste:

Tomatillo Sauce: 1/2 pound tomatillos, cut into quarters, 2 cloves garlic, chopped, 1/2 small sweet onion, chopped, 2 serrano chilies, stem and seeds removed, 1 Tablespoon cilantro, chopped, 1 avocado, peeled and deseeded, juice of one lime,1 teaspoon sea salt

In a food processor, mix tomatillo, garlic, and onion. Add cilantro, avocado, salt, and lime juice. Puree until smooth. Serve as a topping or sauce.

60 Second Guacamole: 2 ripe avocados, room temperature, Juice of two limes, 2 Tablespoons sweet onion, chopped fine, 2 cloves garlic, minced,1 jalapeno, deseeded and chopped, 2 tablespoons of chopped cilantro, hot sauce, and salt to taste
Press the onion and garlic into the side of a medium-sized bowl with a pinch of salt. Slice avocados in half, remove the seed, and scoop out avocado meat from the skin with a large spoon. Roughly mash the avocado in a bowl. Squeeze the lime juice all over the avocado. Add chopped jalapeno, chopped cilantro, and hot sauce. Toss and serve immediately.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Dad, King of Kebab

georgehirsch June 18, 2026

My dad was the King of Kebab, not only my best friend but also the one who taught me everything a son needs to know. Fish, throw a fastball, and how to build an excellent fire. A TV series and one of my cookbooks, "Know Your Fire," are inspired by and a tribute to a great man, friend, and father. Dad, this kebab is for you.

One of the oldest cooking techniques in existence—the art of grilling meat on a skewer- was derived from medieval Turkish soldiers who used their swords to cook meat over an open fire. However, cooking on skewers with higher-quality meats was once reserved only for kings and nobility. Thank goodness things have changed. For the best cooking results, the skewered meat should be grilled on a very hot grill or with hot embers. The skewers should be frequently turned during grilling using caution so the melting fat does not drip directly over the hot burner or coals, causing a flare-up.

King of Kebabs

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 pound mixed beef, pork tenderloin, and chicken cut into two-inch pieces

2 cloves garlic, chopped fine

1/4 teaspoon ground red (cayenne) pepper

1/2 teaspoon each of ground cumin, dried oregano

1 Tablespoon each: fresh parsley and fresh mint

Fresh ground black pepper, to taste

Pinch Sea salt

1/4 cup olive oil

2 fresh lemons, sliced, fresh Mint, chopped

1 cup plain Greek yogurt, optional

For Vegetables: any mixture of onion, peppers, squash, eggplant, and mushrooms, cut into 2-inch cubes, mix the cut-up meat and vegetables—grease metal skewers with cooking spray or oil. If possible, use long, flat metal skewers.

For Meat: Divide the meat mixture evenly on all skewers (depending on the length of the skewer). Push the skewer through the middle of the meat lengthwise, and alternate with a piece of onion on the skewer, spreading it evenly. Repeat with the other skewers. Season with garlic, cayenne, cumin, oregano, parsley, mint, black pepper, and salt in a bowl. Brush kebabs with olive oil. Cover and place in the refrigerator to chill, and allow the seasoning to bloom with the meat. (grilling instructions below)

To Grill: Brush the outside of the meat with additional olive oil. Preheat the grill to high. Place kebabs on a scorching grill with lemon slices. After the lemon slices brown, place them on top of the kebabs while cooking for added flavor and moisture. Grill meat and vegetable kebabs for 5 minutes, turning frequently, or until cooked through to the desired doneness. Serve immediately with sides of Greek yogurt, grilled lemon slices, and freshly chopped mint.

TIPS: For the veggies, cutting up onion the same size as the meat is a good way to flavor meat on the same skewer; however, other vegetables should be grilled separately from the meat since vegetables will cook at different times.

Serving Suggestion: Serve on warm, grilled flatbread with dips.

Dips To Serve with Kebabs:- Warm hummus, Olive oil, grilled lemons, chopped olives, chopped fresh mint, Tzatziki, chopped cukes, garlic, olive oil, Greek yogurt, and dill.

Skewer Tip: Metal skewers work best because they do not burn and assist in conducting heat to make the food cook at a higher temperature, producing juicy results. If using bamboo skewers, soak them in water first so they won't burn.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Lemon Squares

George Hirsch June 17, 2026

I have shared many desserts in my cookbooks and TV series, and I am excited to present one of my most requested desserts.

This is the classic dessert, although it’s also a popular choice during the summer months. I’ve been told that my recipe strikes the perfect balance of sweetness, lemony tartness, and buttery shortbread. Make a batch and share this refreshing treat at your next gathering.

Lemon Squares, aka Lemon Bars

Makes one dozen eight-inch square pan

chefgeorgehirsch.com | George Hirsch Lifestyle

Shortbread Crust:

1/2 cup sweet butter, room temperature

1/4 cup confectioner's sugar

1 cup all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

pinch cinnamon

A square tip: (lining the pan with parchment paper is helpful for removing squares after baking)

Grease an 8-inch square pan with butter, line it with parchment

Preheat the oven to 350°F.

For the Crust: With an electric mixer, cream the butter and sugar in a large bowl until light and fluffy. Mix the flour, salt, baking powder, and cinnamon by hand to form a light dough. Press the dough into a greased pan and bake for about 15-20 minutes, or until it is lightly browned. Remove from the oven and cool in the pan.

Lemon Filling:

3/4 cup granulated sugar

2 eggs

1/3 cup fresh lemon juice

1 Tablespoon grated lemon zest

2 Tablespoons all-purpose flour

1/2 teaspoon vanilla

pinch salt

For the Lemon Filling: Mix the sugar, flour, salt, and eggs with a wire whisk until well combined and smooth. Add fresh lemon juice, lemon zest, and vanilla just until combined. Do not overmix, or too much air will affect the filling. Pour the filling over the cooled shortbread crust and bake for about 20 minutes at 350 degrees or until the filling is set.

Remove from oven and cool. After cooling at room temperature, refrigerate. To serve, cut into squares and dust with powdered sugar. Chill lemon squares until ready to serve.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Grilling Corn 411

George Hirsch June 11, 2026

ENJOY George’s Tips + Recipe for baking perfect pie

If ever there is a time, this is it — farm-fresh ears of corn at your local farm stand or market this week. Buy extra to grill or roast; as leftovers, they are an ideal addition to many dishes. Cut leftover corn off the cob and use it in salads, salsas, soups, tacos, beignets, etc. Sufferin’ succotash - add grilled corn to lima beans and tomatoes. The charred kernels add a robust nutty flavor and an excellent texture. Fresh is where it's at.

I am sure you have heard a version of this tale.

"My grandmother learned from a farmer how to cook the best corn, start the water boiling, run to the corn field, pick the corn, run back to the pot, cook the corn, and eat immediately."

A good tip is to stress freshness. But how good is this advice if you don’t know how to select sweet and juicy-tasting ears?

Here's The 411: When picking: The kernels should be smooth and plump, and the juice inside the kernel should appear milky. The kernels should not be too mature, soggy, and doughy. The corn is good when there is a slight browning of the silks, and it is cool to the touch, full of the tip kernels, and firmness of the unhusked ears.

I’m still trying to figure out why people husk their corn at the market and leave husks everywhere. I may have to ask why next time. It helps the corn retain its freshness by leaving the husk on until right before cooking. Ears of corn should also be chilled as soon as possible after picking to slow down the sugar in the corn, as it turns to starch. Think of corn like fresh whole fish; the ears should be firm, moist, and chilled. I suggest taking a cooler to the market for the ride home.

- Begin by pulling the husks of the corn back, but do not remove them. Remove and discard the silk and then soak the whole cobs in a pot of cold water for 15 minutes.

- Preheat the grill to a medium temperature.

- Remove the corn from the water and brush the kernels with olive oil. Before you re-wrap the corn in the husks, add a little caramelized garlic, chopped onion, nutmeg, and black pepper.

- For a flavorful twist, try using herbs & spices such as cilantro, garlic, chipotle chili, and fresh lime juice.

- Then, reposition the husks over the kernels and tie each ear with a piece of loose husk or twine.

- Place the prepared ears of corn on medium heat, turning every 2 minutes.

- After a couple of turns, place the corn husk on indirect heat or the top shelf of your grill and close the cover.

- Allow the corn to roast for another 10 minutes slowly.

- You will know it is done when you press a kernel and it shoots out its sweet liquid.

Sold out

13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Perfect Pesto

George Hirsch June 9, 2026

A most potent + flavorful herb.

Basil's history dates back over 5K years, beginning in India before moving west into the Mediterranean. The French call basil l'herbe royale or royal herb. And from the Greek word for "king, associating it with wealth and royalty. Later becoming a symbol of love in Italy, and it has retained that symbolic meaning ever since. In Moldavia, the population is mainly of Roman descent. A man who accepts basil from a woman will fall in love with her. Or perhaps her pesto?

My basil is growing so fast with all this warm weather we've been having. What better way to enjoy the first batch of fresh basil than whipping up my first summer pesto? Pesto is one of those recipes that are ready in minutes; it just requires a bit of patience, first rinsing the basil free of soil and then carefully removing the basil leaves from the stems. Once your mise en place is set up, you can enjoy pesto in minutes.

Perfect Pesto Recipe

Makes one cup

chefgeorgehirsch.com | Recipe from Living it UP! Cookbook

1 cup packed fresh basil leaves, washed and dried

1 head Caramelized Garlic or 4 cloves fresh garlic, minced

2 Tablespoons pine nuts or slivered almonds, chopped

1 ice cube (keeps basil from cooking from friction in the food processor)

3 Tablespoons grated Parmesan cheese, Parmigiano-Reggiano

3 Tablespoons olive oil

Place garlic and pine nuts in a food processor or blender. Puree gently. Add an ice cube, basil, and slightly grind. Do not over-grind for too long, or you will actually be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use.

Use for more than pasta. Pesto is a great addition to salad dressing, topping bruschetta, poultry, seafood, and vegetables.

Serving Accompaniments: Tossed Salad with No Yolk Dressing, Grilled Garlic Shrimp, and freshly shaved Grilled Corn. And top off with Double Chocolate Brownie Cookies.

TIPS: