Directions:
- Place the chiles in adobo, the olive oil and the garlic cloves in a food processor or blender and form a paste.
- Once the paste is formed, add the remaining ingredients and continue to process.
- Keep 1/4 cup of the paste aside. You will use this to baste the chicken during it's cooking phase.
- Place the chicken breasts in a baking dish and cover with the remaining paste. Cover and refrigerate.
- Grill the chicken breasts and baste with the remaining paste.
- Once finished, place it over fried tortilla strips and cover with tequila lime sauce, pico, and or sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.88 Kcal (259 kJ) | ||
| Calories from fat | 40.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Cholesterol | 6.07mg | 2% | |
| Sodium | 578.65mg | 24% | |
| Potassium | 80.18mg | 2% | |
| Total Carbs | 4.04g | 1% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 2.33g | 5% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 17.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 175.33 Kcal (734 kJ) | ||
| Calories from fat | 115.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.87g | 7% | |
|---|---|---|---|
| Cholesterol | 17.2mg | 2% | |
| Sodium | 1639.62mg | 24% | |
| Potassium | 227.19mg | 2% | |
| Total Carbs | 11.46g | 1% | |
| Sugars | 1.5g | 2% | |
| Dietary Fiber | 4.78g | 7% | |
| Protein | 6.6g | 5% | |
| Vitamin C | 3.2mg | 2% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 4.1mg | 8% | |
| Calcium | 49.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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