Chicken-Chili Topping
Yield
4 servingsPrep
15 minCook
?Ready
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
baked |
*
|
| ¼ | cup | mayonnaise, light |
*
|
| 1 | tablespoon | lime juice |
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon | salt |
|
| ¼ | teaspoon | black pepper |
|
| 2 | cups |
chicken
diced, cooked |
|
| 1 | cup |
corn
frozen, thawed |
|
| 4 | ounces |
green chili peppers
mild, chopped, drained |
|
| 2 | tablespoons |
cilantro
chopped, fresh, or parsley |
|
Trans-fat Free, Low Carb
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.
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