Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Corn Chip | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 (10 to 12 ounce) baking potatoes
- 1 1/4 cups Pace picante sauce
- 3 boneless, skinless chicken breasts, cut into thin strips
- 1 small onion, chopped
- 2 cloves garlic, chopped fine
- 2 tablespoons vegetable oil
- 1/2 cup red and green bell pepper, cut into thin strips
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/4 cup black olives, sliced
- 1/2 cup shredded Cheddar cheese
- Blue corn chips
Directions
Bake potatoes at 375 degrees F for 2 hours.
In large skillet cook chicken, onions, and garlic in oil about 5 minutes. Add 1 cup picante sauce cook another 8 minutes, stirring often. Add peppers and remaining, picante sauce, cook until heated.
Cut top of potato down center and across middle, push together to form well. Spoon 1/4 of chicken mixture on potato. Garnish with sour cream, guacamole, cheese and olives. Serve with blue corn chips.
Category:Southwestern Recipes
Category:Southwestern Vegetarian