These spectacular Carrot Tinga Tostadas were inspired by traditional Mexican cuisine. Serve them with your favorite sides!
What You Need
Original recipe yields 6 servings
6 corn tortilla s (6 inch)
3 canned chipotle peppers in adobo sauce, divided
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 tsp. oil
1 onion, sliced
2 cloves garlic, chopped
1 lb. carrot s, shredded (about 3 cups)
2 tomato es, seeded, chopped
1/2 cup tomato sauce
1 Tbsp. fresh thyme leaves
1 Tbsp. fresh marjoram leaves
1/3 cup KRAFT 2% Milk Shredded Mozzarella Cheese
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Let's Make It
Heat large skillet on high heat. Spray both sides of tortillas with cooking spray. Add, 2 at a time, to skillet; cook 5 to 7 min. or until crisp, turning frequently. (Tortillas will be almost brittle.) Repeat with remaining tortillas.
Chop 1 chipotle pepper; mix with sour cream. Set aside.
Heat oil in large skillet on medium-high heat. Add onions and garlic; cook 3 min., stirring frequently. Stir in carrots; cook and stir 8 min. Add next 4 ingredients and remaining chipotle peppers; stir. Cook 2 min. or until heated through, stirring frequently.
Spread tortillas with sour cream mixture; top with carrot mixture and cheese.
Serve with a side of hot cooked rice and beans.
Garnish with additional fresh thyme leaves just before serving.
Tinga can be made ahead of time. Refrigerate up to 24 hours. Reheat on stove top or in microwave before using as directed.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.