Chicken Mole Tostadas

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

30

Minutes

Total Time

30

Minutes

Makes

4

servings

2
tablespoons packed dark brown sugar
1
tablespoon unsweetened dark baking cocoa
1
tablespoon chipotle chili powder
1/2
teaspoon ground cinnamon
4
boneless skinless chicken breasts
1/4
cup red wine vinegar
6
tablespoons olive oil
1
tablespoon honey
1
head Belgian endive, shredded
1
head radicchio, shredded
4
Old El Paso® tostada shells
2
oz dark baking chocolate, shaved
1/2
cup sour cream
  1. In small bowl, mix brown sugar, cocoa, chili powder and cinnamon. Pat mixture on both sides of chicken; shake off any excess.
  2. 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.
  3. Meanwhile, in small bowl, beat vinegar, oil and honey with whisk until well blended. Add endive and radicchio; toss to lightly coat.
  4. 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.