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Chicken Mole Tostadas

Chicken Mole Tostadas
  • Prep 30 min
  • Total 30 min
  • Servings 4
This opposites-attract dish features chocolate and chipotle, which add a subtle sweetness—and a little kick—to grilled chicken tostadas.
By Cheri Liefeld
Created October 12, 2011


  • 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.

  • Use packaged coleslaw mix to save time.
  • To shred chicken, take a fork and pull away at the chicken breast.

No nutrition information available for this recipe
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