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.
What You Need
Original recipe yields 6 servings
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 BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh cilantro
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* 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.