Starters, Snacks, Light Meals

Serves 4

• 1 small white onion, thinly sliced
• 1 jar (16 ounces) Frontera Chipotle Salsa
• 1 cup diced tomatoes
• 1 tablespoon cider vinegar
• 2 cups coarsely shredded, cooked chicken
• 4 crusty rolls, split

1.  In a large skillet over medium heat, cook onion in 1 tablespoon oil until tender, about 5 minutes.
2. Stir in salsa, tomatoes and vinegar. Simmer 5 minutes. Stir in chicken and salt to taste.
3. Serve on crusty rolls with sliced avocado and slices of fresh cheese (queso fresco).