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chipolte chicken appetizers

(1 RATING)
37 Pinches
smcgreevy avatar
Port Jeff Station, NY
Updated on Feb 12, 2012

My sister-in-law, Bonnie, gave me this recipe. It was a Weight Watchers. It's a great, low cal appetizer.

prep time 45 Min
cook time
method ---
yield

Ingredients

  • 1 package perdue chicken shortcuts
  • 2 teaspoons oil
  • 3/4 teaspoon cumin
  • 3/4 teaspoon paprika
  • 1/3 cup fat free sour cream
  • 1 - chipolte pepper in adobe sauce, finely chopped
  • 1/2 teaspoon adobe sauce
  • 2 small onions, finely chopped
  • 2 cloves garlic, minced
  • 4 teaspoons sugar
  • 2 teaspoons cider vinegar
  • 1 package tortilla chips (baked scoops)
  • 3/4 teaspoon salt

How To Make chipolte chicken appetizers

  • Step 1
    Combine chicken, 1 tsp oil, 1/4 teaspoon salt, cumin and paprika in a bowl. Cover and refrigerate for 30 minutes. If you use Perdue shortcuts, there is no need to cook the chicken. If you use chicken cutlets, after refrigerating, you would cook chicken in pan with non-stick spray until brown. Then cool.
  • Step 2
    Combine sour cream, pepper, adobo sauce, 1/4 tsp salt in a small bowl and set aside.
  • Step 3
    Heat skillet and swirl in 1 tsp oil. Add onions, garlic and sugar. Cook until onions are golden or caramelize. Add vinegar and 1/4 teaspoon salt. Cook until vinegar evaporates.
  • Step 4
    To assemble: 1. Chip 2. Onion mixture 3. Chicken 4. Top with sauce.
  • Step 5
    You can make ahead and store in 3 separate containers. Assemble when ready to serve.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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