Search
by Ingredient

Chicken-Chili Topping

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by icepalace

YIELD

4 servings

PREP

15 min

COOK

?

READY

15 min

Ingredients

4 4
LARGE LARGE RUSSET POTATOES
baked *
¼ 59
1 15
TABLESPOON ML LIME JUICE
½ 2.5
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 473
CUPS ML CHICKEN
diced, cooked
1 237
CUP ML CORN
frozen, thawed
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
mild, chopped, drained
2 3E+1
TABLESPOONS ML CILANTRO
chopped, fresh, or parsley

Directions

In large bowl, with whisk, beat mayonnaise, lime juice, cumin, salt and pepper until smooth.

Stir in chicken, corn and chilies; mix thoroughly.

Cut baked potatoes in half lengthwise, cutting almost to base of potato.

Mash slightly with fork, leaving in skin.

Spoon chicken mixture over each potato, dividing evenly.

Sprinkle with chopped cilantro.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 174 31% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 288mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 43g
Vitamin A 3% Vitamin C 16%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
More health news

    Email this recipe