Directions:
- Preheat oven to 450°.
- To prepare chicken picadillo, heat oil in a large nonstick skillet over medium-high heat. Add ground chicken, cumin, oregano, salt, and jalapeños; cook until chicken is browned, stirring to crumble. Stir in flour and chili powder; cook 1 minute. Add raisins, vinegar, sugar, and tomatoes; cook 3 minutes, stirring frequently. Add beans; cook until thoroughly heated.
- To prepare nachos, arrange chips on a large baking sheet. Spoon chicken picadillo and salsa evenly over chips; sprinkle with cheese. Bake at 450° for 5 minutes or until cheese is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.87 Kcal (343 kJ) | ||
| Calories from fat | 26.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 5% | |
|---|---|---|---|
| Cholesterol | 25.28mg | 8% | |
| Sodium | 289.85mg | 12% | |
| Potassium | 306.66mg | 7% | |
| Total Carbs | 8.01g | 3% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 6.39g | 13% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.8mg | 5% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 126.28 Kcal (529 kJ) | ||
| Calories from fat | 41.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 5% | |
|---|---|---|---|
| Cholesterol | 39mg | 8% | |
| Sodium | 447.08mg | 12% | |
| Potassium | 473mg | 7% | |
| Total Carbs | 12.35g | 3% | |
| Sugars | 2.48g | 6% | |
| Dietary Fiber | 2.11g | 5% | |
| Protein | 9.86g | 13% | |
| Vitamin C | 8mg | 9% | |
| Iron | 1.3mg | 5% | |
| Calcium | 34.9mg | 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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