Minutes Prep time: 20
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
2 tablespoons olive oil
1/2 cup finely chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 chipotle pepper in adobo sauce, finely chopped
2 tablespoons Hunt's® Tomato Paste
1 tablespoon white wine vinegar
1 pkg (10 oz each) Gardein® Lightly Seasoned Chick'n Scallopini
1 large avocado, pitted, peeled, and diced
2 tablespoons sour cream or vegan option
1 tablespoon finely chopped fresh cilantro
1 tablespoon lime juice
24 white or yellow tortilla chips
1 cup shredded Cheddar cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 175 mg | 18% |
| Carbohydrate | 21 g | 7% |
| Cholesterol | 22 mg | 7% |
| Total Fat | 25 g | 39% |
| Iron | 2 mg | 10% |
| Calories | 353 kcal | 18% |
| Sodium | 442 mg | 18% |
| Protein | 14 g | 28% |
| Saturated Fat | 7 g | 33% |
| Sugars | 3 g | 0 |
| Vitamin C | 6 mg | 10% |
Thaw Gardein® Chick'n Scallopini for 10 to 15 minutes, then shred with fork or by hand into small pieces. Put aside.
Heat oil in a small saucepan over medium-high heat, stir in onion until it begins to brown, 4 to 7 minutes. Add cumin and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add in chick'n and stir until hot.
Meanwhile arrange tortilla chips in a single layer on a baking sheet. Sprinkle cheese on each chip and spoon about 1 tablespoon chick'n mixture on top. Bake in 450F oven until cheese begins to bubble, about 3 minutes. Transfer chips to a platter. Top each with a dollop of Cilantro-Avocado Crema and garnish, if desired with cilantro leaves.
Chipotle Chick'n Chips With Avocado Crema
