Comida Kraft
Recipe Box

Chicken Tinga-Topped Cactus "Huarache"

Prep Time
Total Time

6 servings

If you've never cooked with cactus before, here's your chance. It's simple—and simply delicious, served with flavorful chicken tinga.

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What You Need

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Make It

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  • 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.

How to Pick Cactus Paddles

Choose paddles that are bright green and soft, but not limp. Though equally delicious, smaller paddles will be more tender than the larger paddles when cooked.


Prepare using shredded cooked turkey or pork.


  • 6 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 2 Meat (L)

Nutrition Bonus

The cactus paddles make a smart alternative to fried tortillas in this flavorful entrée.

Nutritional Information

Serving Size 6 servings
Calories 190
Total fat 11g
Saturated fat 3.5g
Cholesterol 55mg
Sodium 300mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 4g
Protein 15g
% Daily Value
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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