Chicken and California Avocado Skillet Chilaquiles
Recipe courtesy of California Avocado Commission.
1 cup tomato salsa, medium heat
2 cups low sodium chicken broth
1/2 cup half-and-half
1 cup shredded cooked chicken
6 cups corn tortilla chips
1 cup cubed panela cheese (fresh mozzarella may be substituted)
2 ripe fresh California Avocados*, seeded, peeled and cut into 1/2-inch dice
1/2 small red onion, finely diced
1 jalapeño pepper, stemmed, seeded, if desired and minced
1/2 bunch cilantro, washed, dried and chopped
Salt, to taste
Freshly ground black pepper, to taste
1 lime, cut into wedges
1/4 cup sour cream
- In a wide skillet, bring salsa, chicken broth and half-and-half to a boil. Add chicken and tortilla chips, mixing gently to coat each chip while simmering for 1 to 2 minutes.
- When some of the chips have moistened and begun to break up, but others are still holding their shape, add cheese. Continue stirring gently for another minute to distribute cheese evenly.
- Add avocado, onion, jalapeño pepper and cilantro; stir well to distribute. Cook for 1 minute, just to heat through. Add salt and pepper, to taste. Remove from stovetop and divide evenly among warmed plates. Top with a squeeze of lime and a dollop of sour cream, and serve immediately.
Makes 4 servings.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces If using smaller or larger size avocados adjust the quantity accordingly.
Nutritional Information Per Serving (1/4 of recipe): Calories: 770; Total Fat: 43g; Saturated Fat: 11g; Cholesterol: 50mg; Total Carbs: 72g; Fiber: 12g; Sugar: 4g; Protein: 29g; Sodium: 550mg; Potassium: 719mg.
Recipe and photograph courtesy of California Avocado Commission.