Mexican Sopes ~ Open Tortilla Sandwiches

MEXICAN SOPES (LAYERED 

OPEN TORTILLA SANDWICHES)

Recipe by Linda Gassenheimer
Ingredients:
3/4-pound roasted or rotisserie chicken breast, skin and bones removed
2 teaspoons canola oil
1/2 cup diced red onion
4 6-inch corn tortillas
1/2 cup canned or jarred black bean dip
1 cup washed, ready-to-eat, shredded lettuce
1/4 cup shredded, reduced-fat Monterey Jack cheese
1 cup canned or jarred medium-heat tomato salsa

Directions:
Cut chicken into slices and set aside. Heat oil in a large nonstick skillet over medium-high heat. Add the diced onions and saute until they start to shrivel, about 2 minutes. Remove to a bowl and set aside.

Reduce heat to medium and add the tortillas. Warm for half a minute. Turn them over and spread with the black bean mixture. Sprinkle each one with the sautéed onion, a layer of lettuce, a layer of cheese and a layer of chicken. Remove to dinner plates. Spoon salsa on top or serve on the side.

Yield 2 servings.