White Chili Snackers

White Chili Snackers

Cooking Light JANUARY 1997

  • Yield: 20 appetizers


  • 2 (4-ounce) packages roast-flavored chicken breast halves
  • 1 (15-ounce) can Great Northern beans, drained
  • 1/4 teaspoon ground cumin
  • 20 (3-inch) crackerbread rounds (or water crackers)
  • 1/2 cup tomatillo salsa
  • 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
  • Cherry tomato wedges (optional)
  • Fresh cilantro leaves (optional)


Broil chicken according to package directions; let cool slightly. Shred chicken, and set aside.

Position knife blade in food processor bowl; add beans and cumin. Process 1 1/2 minutes. Spread mixture over crackers; top with salsa and chicken. Sprinkle with cheese. Place on a baking sheet; bake at 400° for 5 minutes. If desired, garnish with tomato and cilantro.

Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 17%
  • Fat: 1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.5g
  • Carbohydrate: 6.5g
  • Fiber: 0.8g
  • Cholesterol: 7mg
  • Iron: 0.0mg
  • Sodium: 147mg
  • Calcium: 0.0mg

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White Chili Snackers recipe