Southwestern Chicken Bites

By The Canadian Living Test Kitchen

323 people added this to their Recipe Box

This recipe makes 60 servings

Nutritional Info
Per piece: about	-
cal	3131 cal
pro	4 g4g pro
total fat	1 g1g total fat
sat. fat	00 sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	9 mg9mg chol
sodium	40 mg40mg sodium
% RDI:	-
calcium	11 calcium
iron	11 iron
vit A	11 vit A
vit C	33 vit C

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Ingredients

2 lb boneless skinless chicken breasts 2 2lb lbboneless skinless chicken breastboneless skinless chicken breasts
1/2 cup chopped red onions 1/2 1/2cup cupchopped red onionred onions
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
2 tbsp minced jalapeño peppers 2 2tbsp tbspminced jalapeño pepperjalapeño peppers
1 tbsp grated lime rind 1 1tbsp tbspgrated lime rind
2 large cloves garlic , minced2 2large cloves garlic, minced
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
1/4 tsp ground cumin 1/4 1/4tsp tspground cumin
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/2 cup light sour cream 1/2 1/2cup cuplight sour cream
3 tbsp chopped fresh coriander 3 3tbsp tbspchopped fresh coriander
2 tbsp lime juice 2 2tbsp tbsplime juice
1/2 tsp salt 1/2 1/2tsp tspsalt
60 tortilla chips , (approx)60 60tortilla chiptortilla chips, (approx)
2 tbsp minced red onion 2 2tbsp tbspminced red onion

Preparation

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.

Additional information :

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.