Try this Chicken-Chili Topping recipe, or contribute your own.
Suggest a better description1. In large bowl, with whisk, beat mayonnaise, lime juice, cumin, salt and pepper until smooth. Stir in chicken, corn and chilies; mix thoroughly. 2. Cut baked potatoes in half lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skin. Spoon chicken mixture over each potato, dividing evenly. 3. Sprinkle with chopped cilantro. Makes 4 servings. Preparation time: About 18 to 20 minutes. Per serving: About 380 cal, 27 g pro, 45 g car, 11 g fat, 26% cal from fat, 69 mg cholesterol, 413 mg sod, 7 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Womans Day, 4/96 Posted to MC-Recipe Digest V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 183 | ||
Calories from Fat: 90 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 67.2mg | 21 % | |
Sodium 155.6mg | 5 % | |
Potassium 195.9mg | 5 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.8g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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