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6 servings
suggest servings
| 1 1/2 | teaspoons | olive oil | |
| 1 | cup | onion | chopped |
| 1/2 | cup | celery | chopped |
| 1/2 | cup | green bell pepper | chopped |
| 1/2 | cup | carrot | chopped |
| 4 | cups | chicken breast halves, boneless and skinless | chopped roasted |
| 3 1/2 | cups | frozen hash browns | |
| 3/4 | cup | water | |
| 1/2 | cup | barbecue sauce | |
| 1 | teaspoon | cumin | ground |
| 1 | teaspoon | chili powder | |
| 1/2 | teaspoon | garlic | minced |
| 1/4 | teaspoon | salt | |
| 1 | cup | cheddar cheese, reduced-fat | shredded, sharp |
| 1 | each | jalapeno pepper | seeded and minced |
Preheat oven to 375°
Heat oil in a large cast-iron or heavy skillet over high heat.
Add onion, celery, bell pepper, and carrot; sauté 1 1/2 minutes.
Add chicken and next 7 ingredients (chicken through salt); bring to a boil.
Reduce heat, and simmer for 2 minutes.
Bake at 375° for 10 minutes.
Sprinkle with cheese and jalapeño; bake an additional 5 minutes or until cheese melts.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 421mg | 18% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 1.0g | 6% |
| Sugars 8.0g | |
| Protein 30.0g | 59% |
| Vitamin A | 41% | Vitamin C | 22% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Everything you ever wanted to know about hot chili peppers....
Very Tasty. I only made two changes. I used taco seasoning instead of chili powder and cream of celery soup instead of mushroom. I will make this again.
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