with Lime-Guacamole and Crema
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Chicken breast tenders • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Beefsteak tomato • Sweet bell pepper • Grade A egg • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
Allergens
Tags
Egg
2 unit(s)
Tortilla Chips
170 g
Black Beans
1 unit(s)
Lime
1 unit(s)
Guacamole
3 tbsp
Chipotle Sauce
2 tbsp
Mexican Seasoning
8 g
Sour Cream
43 mL
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Chicken Breast Tenders
320 g
Cheddar Cheese, shredded
0.25 cup
Oil
3 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut tomato into 1/2-inch pieces.
- Core, then cut the pepper into 1/2-inch pieces.
- Zest then juice half the lime, cut remaining lime into wedges.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers, chicken and 2 tsp (4 tsp) Mexican Seasoning. Cook for 3-4 min, stirring often, until peppers are tender-crisp and chicken is golden and cooked through.**
- Season with salt and pepper.
- To the pan, add chipotle sauce, beans and their liquid.
- Cook for 4-5 min, stirring occasionally, until slightly thickened.
- On an unlined baking sheet, arrange tortilla chips. Drizzle with 1 tbsp (2 tbsp) oil and sprinkle with remaining Mexican Seasoning. Toss to coat. Spread into a single layer.
- Toast in the middle of the oven for 3-5 min, until chips are warmed through and crispy. (TIP: Keep your eye on them so they don't burn.)
- To a small bowl, add guacamole and lime zest. Stir to combine.
- To another small bowl, add sour cream, lime juice and 1 tbsp (2 tbsp) water. Season with salt. Stir to combine.
- Set aside.
- In a medium non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- Crack in 2 (4) eggs. Season with salt and pepper.
- Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Divide tortilla chips between plates.
- Top with sauce, eggs, cheese and tomatoes.
- Dollop lime-guacamole over top.
- Squeeze over a lime wedge, if you like.
- Serve with sour cream on the side.
If you've opted to add chicken tenders, pat dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
When pan is hot, add 1 tbsp (2 tbsp) oil, then peppers, chicken and 2 tsp (4 tsp) Mexican Seasoning. Cook for 3-4 min, stirring often, until peppers are tender-crisp and chicken is golden and cooked through.** Continue with rest of recipe as written.
1330
kcal
Calories
68
g
Fat
14
g
Saturated Fat
117
g
Carbohydrate
13
g
Sugar
21
g
Dietary Fiber
71
g
Protein
345
mg
Cholesterol
1530
mg
Sodium
0.5
g
Trans Fat
1650
mg
Potassium
450
mg
Calcium
6
mg
Iron
with Lime-Guacamole and Crema
with Lime-Guacamole and Crema
with Lime-Guacamole and Crema
with Lime-Guacamole and Crema
