TRY THESE TWISTS!
Southwest Chicken Nachos: Prepare chicken mixture as directed in recipe below. Arrange 8 oz. tortilla chips on 2 lightly greased foil-lined shallow baking pans, overlapping chips as necessary. Top each pan with 1/2 of the chicken mixture and 1 cup shredded Cheddar cheese. Bake in preheated 375ºF oven 5 minutes or until cheese is melted. Serve with desired toppings. Makes 12 appetizer servings.
Restaurant-Style Skillet Quesadillas: Prepare Quesadillas as directed in recipe below, using all 2 cups shredded chicken in chicken mixture. Cook each quesadilla in 1 tsp. hot oil in large nonstick skillet on medium heat for 2 to 3 minutes per side or until lightly browned.
SPICES (INCLUDING CHILI PEPPER, OREGANO, PAPRIKA, CUMIN), ONION, WHITE CORN FLOUR, SALT, GARLIC, TOMATO, SUGAR, CORN SYRUP SOLIDS, CITRIC ACID, LINE JUICE SOLIDS, AND LIME OIL.
1 tsp. mix (3g) (seasons 1/2 quesadilla)
Works great on hamburger nachos too, just add some green chili peppers. Having trouble finding it in local grocery stores for the past few months though.
Paul | June 06, 2015
Best I have had. Only now I cannot find the spice packet on the shelves of any of my local grocery stores
Lynn | August 18, 2014
This is all I use and now I can't find it
Julie Barnard | April 08, 2016
We used this spice for quesadillas and it was great! We planned on using it more but cannot find it anywhere now. Where can we get it McCormick?
james | June 02, 2016
about how much (lbs) is 2 cups cooked chicken??? THANKS
LINSI | March 14, 2013
Scott | May 04, 2013