Mexican Chicken Kabobs with Chile Cheese Sauce
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Updated September 20, 2016
(10-inch) bamboo skewers
oz pasteurized prepared sharp Cheddar cheese product loaf, cut in 1/2-inch cubes
can (4 oz) Old El Paso™ whole green chiles
tablespoon Sriracha sauce
lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces
package (0.85 oz) Old El Paso™ taco seasoning mix chicken
medium red bell peppers, cut into 1 1/4-inch pieces (12 pieces)
green onions, cut into 1 1/2-inch pieces
Heat gas or charcoal grill. Soak skewers in water 10 minutes; drain.
In medium microwavable bowl, mix cheese, chiles and Sriracha sauce. Microwave uncovered on High 4 to 5 minutes, stirring once after 2 minutes, until cheese melts and mixture is smooth; keep warm.
Meanwhile, in medium bowl, mix chicken, 2 tablespoons of the olive oil and the taco seasoning mix. On each of 4 skewers, thread chicken, leaving 1/4-inch space between each piece.
On remaining 4 skewers, thread alternating bell peppers and green onions. Brush vegetables generously on both sides with remaining 2 tablespoons olive oil; sprinkle with salt.
Place kabobs on grill over medium heat. Cover grill; cook vegetables 6 to 8 minutes and chicken 10 to 14 minutes, turning kabobs 1 or 2 times, until grill marks form, vegetables are tender and chicken is no longer pink in center. Serve with cheese sauce.
- Craving carbs too? Stuff chicken and veggies into warmed soft tortillas, or serve over rice.
- If vegetables kabobs are finished before chicken kabobs, keep warm by covering tightly with foil or placing in a 200°F oven. Cheese sauce can also be kept warm, covered with foil, in the same oven.
- Metal skewers can be used instead of bamboo. Bamboo skewers are soaked in water so they're less likely to burn; there is no need to soak if you use metal skewers.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.