Cheesy Mexican Chicken Puree

3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Cheesy Mexican Chicken Puree calories by ingredient


For Gastric Bypass Patients in the pureed food stage For Gastric Bypass Patients in the pureed food stage
Number of Servings: 2


    * 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.

Member Ratings For This Recipe

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    This is pretty good. I omitted the cumin. - 4/18/12