Pressure Cooker Cilantro Lime Chicken With Scoops Food
PRESSURE-COOKER CILANTRO-LIME CHICKEN WITH SCOOPS
I came up with this recipe when I was preparing for a large party and wanted a healthy Tex-Mex chicken appetizer. The dish can be made ahead of time, and leftovers make for a tasty next-day burrito filling. -Lori Terry, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes. , Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 202mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
CILANTRO & LIME CHICKEN WITH SCOOPS
I came up with this recipe when I was preparing for a large party and I wanted a healthy Tex-Mex chicken to serve in tortilla cups. You can make this party dish ahead of time to free yourself for time-sensitive dishes. Serve it in tortilla chip cups or any other savory crispy cup you like. Enjoy leftovers over salad greens or wrapped up in tender tortillas for burritos. - Lori Terry, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 3h45m
Yield 16 servings (4 cups).
Number Of Ingredients 10
Steps:
- Place chicken in a 1-1/2-qt. slow cooker; sprinkle with chili powder and lime juice. Cook, covered, on low 3-4 hours or until tender., Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to slow cooker. Add corn and salsa; cook, covered, on low about 30 minutes or until heated through, stirring occasionally., Transfer to a large bowl, if desired. Stir in cheese, pepper and green onions. Sprinkle with cilantro; serve with tortilla scoops.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 183mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
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From preprod.tasteofhome.com
Cuisine North America, MexicanCategory AppetizersServings 16Total Time 25 mins
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Cuisine North America, MexicanCategory AppetizersServings 16Total Time 25 mins
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