Directions:
- Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the jalapeno peppers and onion until tender, about 8 minutes. Remove the vegetables from the skillet; add 1 tablespoon of olive oil to the hot skillet. Sprinkle the chicken tenders with chicken seasoning, and cook and stir in the olive oil until slightly golden brown and no longer pink inside, about 10 minutes. Transfer the chicken to a bowl.
- Return the jalapeno peppers and onions to the skillet, and stir in the pina colada mix and sour cream. Bring the mixture just to a simmer, reduce heat, and simmer for 5 minutes; stir in the chicken, and mix in the bock beer. Simmer until the flavors have blended and the sauce has slightly thickened, 15 to 30 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.3 Kcal (1894 kJ) | ||
| Calories from fat | 265.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.49g | 45% | |
|---|---|---|---|
| Cholesterol | 49.76mg | 17% | |
| Sodium | 595.76mg | 25% | |
| Potassium | 613.94mg | 13% | |
| Total Carbs | 29.38g | 10% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 17.61g | 35% | |
| Vitamin C | 27.6mg | 46% | |
| Iron | 1.1mg | 6% | |
| Calcium | 144.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 193.35 Kcal (810 kJ) | ||
| Calories from fat | 113.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.61g | 45% | |
|---|---|---|---|
| Cholesterol | 21.27mg | 17% | |
| Sodium | 254.68mg | 25% | |
| Potassium | 262.45mg | 13% | |
| Total Carbs | 12.56g | 10% | |
| Sugars | 1.32g | 12% | |
| Dietary Fiber | 1.96g | 18% | |
| Protein | 7.53g | 35% | |
| Vitamin C | 11.8mg | 46% | |
| Iron | 0.5mg | 6% | |
| Calcium | 61.7mg | 14% | |
* 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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