Try this Mexican Crack Chicken recipe, or contribute your own.
Suggest a better descriptionPlace chicken breasts in pressure cooker in a single layer across the bottom.
Add salsa, lime juice, chili powder, cumin, onion powder, garlic powder, salt and pepper.
Secure lid and set pressure to sealed position. Cook at high pressure for 20 minutes.
When complete, use a natural release for 5 minutes (10 if Chicken is frozen).
Remove the chicken to a plate and shred or place in a food processor and pulse a few times for a smaller dice.
Add cream cheese and shredded cheese to the pot. Select sauté to melt the cheese and whisk until smooth. Stir in chicken.
Serve hot as a dip or other Mexican inspired filling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 317 | ||
Calories from Fat: 144 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 141.7mg | 44 % | |
Sodium 546.3mg | 19 % | |
Potassium 512.3mg | 13 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.1g | ||
Protein 37.4g | 53 % | |
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: 317
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