CHICKEN TINGA-TOPPED CACTUS HUARACHE RECIPE

Chicken Tinga-Topped Cactus Huarache Recipe image

Cook up some cactus with our easy Chicken Tinga-Topped Cactus Huaraches Recipe. This huaraches recipe is simple and simply delicious, served with flavorful chicken tinga.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup KRAFT Zesty Italian Dressing, divided
2 canned chipotle peppers in adobo sauce
1 onion, sliced
2 cups shredded cooked chicken
2 plum tomatoes, seeded, chopped
6 small cactus paddles, cleaned
1/2 cup sour cream
2 Tbsp. chopped fresh cilantro

Steps:

Blend 1/4 cup dressing and chipotle peppers in blender until smooth.
Heat 2 Tbsp. of the remaining dressing in large skillet on medium-high heat. Add onions; cook 7 min. or until crisp-tender, stirring frequently. Add chicken and tomatoes; mix well. Cook 3 min. Stir in chipotle sauce; cook 5 min. or until heated through, stirring frequently. Keep warm.
Heat broiler. Spread cactus in single layer on foil-covered rimmed baking sheet. Brush both sides of paddles with remaining dressing. Broil, 6 inches from heat, 12 min. or until evenly browned, turning every 3 min.
Transfer cactus to plate; top with chicken mixture, sour cream and cilantro.

Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g