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)