Give plain chips and salsa a rest this holiday season. These spicy, bite-size nachos feature everyone's favourite tortilla toppers.
- Portion size 60 servings
- Credits : © CanadianLiving.com
Cut chicken into 1/2-inch (1 cm) pieces; place in bowl. Set aside.
In blender or food processor, pur?together chopped onion, tomato paste, jalapeño pepper, lime rind, garlic, cayenne, cumin and pepper until smooth.
Scrape onion mixture into bowl with chicken, stirring to coat. Cover and refrigerate for 4 hours, stirring occasionally. (Make-ahead: Spoon into resealable plastic bags; press flat and freeze for up to 2 weeks. Thaw in refrigerator.)
In small bowl, stir sour cream with 2 tbsp (25 mL) of the coriander. Set aside.
Spread chicken over foil-lined rimmed baking sheet. Broil, stirring once, until golden and no longer pink inside, about 4 minutes.
Sprinkle with lime juice and salt. Place 3 chicken pieces on each tortilla chip. Top with sour cream mixture; sprinkle with remaining coriander and minced onion.
Nutritional facts <b>Per piece:</b> about
- Sodium 40 mg
- Protein 4 g
- Calories 31.0
- Total fat 1 g
- Cholesterol 9 mg
- Saturated fat trace
- Total carbohydrate 2 g
- Iron 1.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0