Southwestern Chicken Bites
Give plain chips and salsa a rest this holiday season. These spicy, bite-size nachos feature everyone's favourite tortilla toppers.
Servings: 60
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 31 |
| pro | 4 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | trace |
| chol | 9 mg |
| sodium | 40 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| vit C | 3% |
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2 lb (1 kg) boneless skinless chicken breasts
1/2 cup (125 mL) chopped red onion
1/4 cup (50 mL) tomato paste
2 tbsp (25 mL) minced jalapeño pepper
1 tbsp (15 mL) grated lime rind
2 large cloves garlic, minced
1/4 tsp (1 mL) each cayenne pepper, ground cumin and pepper
1/2 cup (125 mL) light sour cream
3 tbsp (50 mL) chopped fresh coriander
2 tbsp (25 mL) lime juice
1/2 tsp (2 mL) salt
60 tortilla chips (approx)
2 tbsp (25 mL) minced red onion
Preparation:
Cut chicken into 1/2-inch (1 cm) pieces; place in bowl. Set aside.
In blender or food processor, purée 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.
Additional Information
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Tip: You can also cook the chicken in a large wok or nonstick skillet. Heat 2 tbsp (25 mL) vegetable oil over medium-high heat; stir-fry chicken, in batches, until no longer pink inside, about 4 minutes.
Source
© CanadianLiving.com
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For more ideas on cooking with Real Cream, click here |
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