Cheesy Mexican Chicken Puree
- Number of Servings: 2
Ingredients
* 3 oz canned chicken* pinch of powdered chicken bullion or chicken soup base* 1 T thin salsa or picante sauce – mild (pre-blend and strain if chunky)* 1/2 tsp cumin* 1/2 tsp chili powder* salt and pepper* 1 T 2% Shredded Mexican Cheese Blend
1. Drain and rinse chicken well. I usually use a little hand held fine mesh strainer.
2. Put everything but the cheese into a Magic Bullet with the single blade or in a micro food processor. Pulse until well blended and fine. *depending upon the chicken and the salsa you may need to add a little water to get everything moving right* Also be sure to taste for seasoning and adjust accordingly.
3. Transfer to small microwavable plate and sprinkle with cheese.
4. Microwave for 30-60 seconds until cheese is melty and chicken mixture is heated through.
Number of Servings: 2
Recipe submitted by SparkPeople user DIOSA12267.
2. Put everything but the cheese into a Magic Bullet with the single blade or in a micro food processor. Pulse until well blended and fine. *depending upon the chicken and the salsa you may need to add a little water to get everything moving right* Also be sure to taste for seasoning and adjust accordingly.
3. Transfer to small microwavable plate and sprinkle with cheese.
4. Microwave for 30-60 seconds until cheese is melty and chicken mixture is heated through.
Number of Servings: 2
Recipe submitted by SparkPeople user DIOSA12267.
Nutritional Info Amount Per Serving
- Calories: 139.1
- Total Fat: 6.9 g
- Cholesterol: 36.3 mg
- Sodium: 618.5 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.1 g
- Protein: 15.4 g