2
tablespoons
vegetable oil
2
medium onions
, thinly sliced (about 2 cups total)
2
cups
tomato puree
1 1/2
tablets (90 g each)
NESTLÉ ABUELITA Chocolate
, broken into pieces
1/2
cup
water
2
tablespoons
MAGGI Granulated Chicken Flavor Bouillon
2
chipotle chiles in adobo sauce from a can
, finely chopped
1 1/2
pounds
boneless, skinless chicken breast halves
, cooked and shredded
12
(6-inch)
corn tostadas
1/2
cup
(2 ounces)
crumbled Panela cheese
Chopped cilantro (optional)
HEAT oil in large saucepan over medium-high heat. Add onions; cook, stirring occasionally, for 4 minutes or until soft. Add tomato puree, Abuelita, water, bouillon and chiles; bring mixture to a boil. Reduce heat; cook for 2 minutes or until chocolate is melted. Add chicken; cook for 2 minutes or until chicken is heated through.
TOP each tostada with ½ cup chicken mixture.
SPRINKLE with cheese and cilantro. Serve immediately.
Serving Size: 12