Chicken Tinga-Topped Cactus "Huarache"

1. 1

   Blend 1/4 cup dressing and chipotle peppers in blender until smooth.

2. 2

   Heat 2 Tbsp.

3. 3

   of the remaining dressing in large skillet on medium-high heat.

4. 4

   Add onions; cook 7 min.

5. 5

   or until crisp-tender, stirring frequently.

6. 6

   Add chicken and tomatoes; mix well.

7. 7

   Cook 3 min.

8. 8

   Stir in chipotle sauce; cook 5 min.

9. 9

   or until heated through, stirring frequently.

10. 10

    Keep warm.

11. 11

    Heat broiler.

12. 12

    Spread cactus in single layer on foil-covered rimmed baking sheet.

13. 13

    Brush both sides of paddles with remaining dressing.

14. 14

    Broil, 6 inches from heat, 12 min.

15. 15

    or until evenly browned, turning every 3 min.

16. 16

    Transfer cactus to plate; top with chicken mixture, sour cream and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.