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Ingredientes
- 3 x dry California chiles
- 1 c. low-fat mayonnaise
- 1 Tbsp. lime juice
- 2 x garlic cloves chopped
- 3/4 tsp salt
- 4 c. diced cooked chicken
- 1/2 c. minced onion
- 1 c. minced celery
- 1 c. jicama strips
- 1 x serrano chile minced
- 2 Tbsp. minced cilantro Minced cilantro for garnish
Direcciones
- Put dry chiles in saucepan and cover with water. Bring to boil. Reduce heat to simmer and cook till chiles are tender, about 15 min.
- Drain, cut chiles in half and remove stems and seeds. Coarsely chop chiles. Puree chiles, mayonnaise, lime juice, garlic and salt in blender till smooth.
- Toss together cooked chicken, onion, celery, jicama and serrano chile. Stir in chile mayonnaise till thoroughly mixed. Stir in cilantro. Cover and refrigerate1 hour to allow flavors to blend.
- Garnish with additional minced cilantro.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 783 | |
| Calories from Fat 630 | 80% |
| Total Fat 70.81g | 89% |
| Saturated Fat 13.4g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 860mg | 36% |
| Potassium 458mg | 13% |
| Total Carbs 6.03g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.03g | 1% |
| Protein 30.63g | 49% |
