Chicken Tinga-Topped Cactus Huarache

• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 2 canned chipotle peppers in adobo sauce
• 1 onion, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 2 cups shredded cooked chicken
• 2 plum tomatoes, seeded, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 6 small cactus paddles, cleaned
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. chopped fresh cilantro

1. Blend 1/4 cup dressing and chipotle peppers in blender until smooth.
2. Heat 2 Tbsp.
3. of the remaining dressing in large skillet on medium-high heat.
4. Add onions; cook 7 min.
5. or until crisp-tender, stirring frequently.
6. Add chicken and tomatoes; mix well.
7. Cook 3 min.
8. Stir in chipotle sauce; cook 5 min.
9. or until heated through, stirring frequently.
10. Keep warm.
11. Heat broiler.
12. Spread cactus in single layer on foil-covered rimmed baking sheet.
13. Brush both sides of paddles with remaining dressing.
14. Broil, 6 inches from heat, 12 min.
15. or until evenly browned, turning every 3 min.
16. Transfer cactus to plate; top with chicken mixture, sour cream and cilantro.

italian dressing, peppers, onion, chicken, tomatoes, cactus paddles, s, fresh cilantro

Taken from www.kraftrecipes.com/recipes/chicken-tinga-topped-cactus-huarache-168186.aspx (may not work)