Chicken Mole Tostadas

Blogger Cheri Liefeld of Adventures in the Kitchen shares Chicken Mole Tostadas. Chocolate and Chipotle add a subtle sweetness with a little kick to grilled chicken tostadas.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

tablespoons packed dark brown sugar

tablespoon unsweetened dark baking cocoa

tablespoon chipotle chili powder

1/2

teaspoon ground cinnamon

boneless skinless chicken breasts

1/4

cup red wine vinegar

tablespoons olive oil

tablespoon honey

head Belgian endive, shredded

head radicchio, shredded

Old El Paso® tostada shells

oz dark baking chocolate, shaved

1/2

cup sour cream

In small bowl, mix brown sugar, cocoa, chili powder and cinnamon. Pat mixture on both sides of chicken; shake off any excess.
Heat grill pan or 10-inch skillet over medium-high heat. Add chicken; cook 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from pan; cool 5 minutes.
Meanwhile, in small bowl, beat vinegar, oil and honey with whisk until well blended. Add endive and radicchio; toss to lightly coat.
Place each tostada shell on individual serving plate. Shred chicken; divide evenly onto shells. Top each with endive-radicchio mixture and sour cream. Garnish with chocolate shavings.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Use packaged coleslaw mix to save time.

To shred chicken, take a fork and pull away at the chicken breast.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Chicken Mole Tostadas

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens