Directions:
- In a large skillet over medium heat, heat oil. Add the chicken, onion, jalapeno and garlic. Cook until chicken is no longer pink, stirring to crumble. Drain; place in a food processor.
- Add the mayonnaise, cilantro, lime juice, cumin, chili powder, lime peel, salt, pepper and hot pepper sauce if desired; cover and process until smooth. Transfer to a small bowl. Refrigerate until serving. Serve with crackers. Yield: 2-1/4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.29 Kcal (437 kJ) | ||
| Calories from fat | 82.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 14% | |
|---|---|---|---|
| Cholesterol | 25.52mg | 9% | |
| Sodium | 110.38mg | 5% | |
| Potassium | 151.03mg | 3% | |
| Total Carbs | 0.91g | 0% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 4.49g | 9% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 5.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 245.37 Kcal (1027 kJ) | ||
| Calories from fat | 194.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.63g | 14% | |
|---|---|---|---|
| Cholesterol | 60.04mg | 9% | |
| Sodium | 259.7mg | 5% | |
| Potassium | 355.35mg | 3% | |
| Total Carbs | 2.15g | 0% | |
| Sugars | 1.04g | 2% | |
| Dietary Fiber | 0.47g | 1% | |
| Protein | 10.56g | 9% | |
| Vitamin C | 4.3mg | 3% | |
| Iron | 0.9mg | 2% | |
| Calcium | 13.8mg | 1% | |
* 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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