Chicken Nacho Wedges

Yield: 24 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 22%
  • Fat: 1.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.2g
  • Carbohydrate: 5.9g
  • Fiber: 0.4g
  • Cholesterol: 11mg
  • Iron: 0.0mg
  • Sodium: 138mg
  • Calcium: 0.0mg

Ingredients

  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • 1 cup finely chopped green bell pepper
  • 3/4 cup finely chopped red onion
  • 1 1/2 teaspoons ground cumin
  • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained and chopped
  • 1 1/2 cups chopped cooked chicken breast
  • 1/4 cup minced fresh cilantro
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Arrange tortillas on a large baking sheet coated with cooking spray; set aside.
  3. 3. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add bell pepper and onion, and cook 5 minutes or until tender, stirring often. Add cumin, and cook 1 minute. Add tomato; cook 3 minutes, stirring occasionally.
  4. 4. Spoon tomato mixture evenly over tortillas; top with chicken and cilantro. Sprinkle cheese evenly over chicken. Bake at 375° for 8 minutes or until tortillas are crisp. Cut each tortilla into 6 wedges. Serve immediately.
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