Carrot Tinga Tostadas

• 6 corn tortillas (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. carrots, shredded (about 3 cups) Target 2 lb For $3.00 thru 02/06
• 2 tomatoes, 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

1. Heat large skillet on high heat.
2. Spray both sides of tortillas with cooking spray.
3. Add, 2 at a time, to skillet; cook 5 to 7 min.
4. or until crisp, turning frequently.
5. (Tortillas will be almost brittle.)
6. Repeat with remaining tortillas.
7. Chop 1 chipotle pepper; mix with sour cream.
8. Set aside.
9. Heat oil in large skillet on medium-high heat.
10. Add onions and garlic; cook 3 min., stirring frequently.
11. Stir in carrots; cook and stir 8 min.
12. Add next 4 ingredients and remaining chipotle peppers; stir.
13. Cook 2 min.
14. or until heated through, stirring frequently.
15. Spread tortillas with sour cream mixture; top with carrot mixture and cheese.

corn tortillas, peppers, s, oil, onion, garlic, carrots, tomatoes, tomato sauce, thyme, fresh marjoram leaves, milk

Taken from www.kraftrecipes.com/recipes/carrot-tinga-tostadas-125182.aspx (may not work)