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Publix Aprons Recipes

Chipotle Chicken Spanish Tortilla With Cantaloupe Jicama Salad

Total Time - 50 minutes (Active Time - 35 minutes) / Makes 6 Servings

Cooking Sequence

  • Preheat oven; prepare salad - 15 minutes
  • Prepare tortilla and begin to bake - 20 minutes
  • Complete tortilla and serve - 15 minutes

Chipotle Chicken Spanish Tortilla With Cantaloupe Jicama Salad

Chipotle Chicken Spanish Tortilla

Ingredients

1 chilled Deli rotisserie chicken (mojo or seasoned)
2 tablespoons extra-virgin olive oil (+ extra for topping)
1 cup pre-diced onions
1 cup pre-diced tri-color bell peppers
4 oz pre-sliced baby portabella mushrooms
2 cups refrigerated hash brown potatoes
1 (4-oz) can chopped green chiles
1 teaspoon adobo with pepper
1/4 teaspoon chipotle chili powder
1/2 cup shredded Mexican-blend cheese
1 1/2 cups egg substitute (or 6 large eggs, beaten)

Prep

  • Preheat over to 350°F.
  • Remove chicken from bones; chop coarsely (2 cups).
Steps
  1. Preheat large oven-safe sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, peppers, and mushrooms; cook and stir 2–3 minutes or until softened.
  2. Stir in chicken, hash browns, chiles, adobo, and chipotle chili powder; sprinkle with cheese. Pour eggs over mixture; shake pan to distribute eggs. Bake 10–12 minutes or until eggs have set.
  3. Let tortilla stand 5 minutes. Place serving plate upside down on top of pan; hold pan and plate together while turning over. Carefully remove pan; slice tortilla, drizzle with extra olive oil, if desired, and serve.

CALORIES (per 1/6 recipe) 270kcal; FAT 15g; CHOL 65mg; SODIUM 830mg; CARB 13g; FIBER 1g; PROTEIN 22g; VIT A 25%; VIT C 70%; CALC 10%; IRON 10%

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Cantaloupe Jicama Salad

Ingredients

1 medium cantaloupe
1 small jicama
1 tablespoon fresh cilantro, coarsely chopped
1 teaspoon (or more, to taste) fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon (or more, to taste) crushed red pepper
1 1/2 teaspoons extra-virgin olive oil

Prep

  • Cut cantaloupe into bite-size pieces (3 cups); place in salad bowl.
  • Cut jicama into quarters; then peel. Cut 2–3 quarters into bite-size pieces (2 cups).
  • Chop cilantro.
Steps
  1. Combine all ingredients.
  2. Let stand 5–10 minutes for flavors to blend. Stir and serve.

CALORIES (per 1/6 recipe) 70kcal; FAT 1.5g; CHOL 0mg; SODIUM 115mg; CARB 16g; FIBER 3g; PROTEIN 1g; VIT A 90%; VIT C 100%; CALC 2%; IRON 4%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 17 ITEMS TO LIST

Dairy
Add to your grocery list 2 cups refrigerated hash brown potatoes
Add to your grocery list 1/2 cup shredded Mexican-blend cheese

Deli
Add to your grocery list 1 rotisserie chicken (mojo or seasoned)

Dry Grocery
Add to your grocery list 1 tsp adobo with pepper
Add to your grocery list 1/4 tsp chipotle chili powder
Add to your grocery list 1 (4-oz) can chopped green chilies

Produce
Add to your grocery list 1 medium cantaloupe
Add to your grocery list 1/4 bunch fresh cilantro
Add to your grocery list 1 small jicama
Add to your grocery list 1  lime
Add to your grocery list 1 cup pre-diced onions
Add to your grocery list 1 cup pre-diced tri-color bell peppers
Add to your grocery list 4 oz pre-sliced baby portabella mushrooms

From Your Pantry
Add to your grocery list 1/4 tsp crushed red pepper
Add to your grocery list 1 1/2 cups  egg substitute (or 6 large eggs)
Add to your grocery list 2 tbsp + 1 1/2 tsp (+ extra for topping) extra-virgin olive oil
Add to your grocery list 1/2 tsp kosher salt

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Aprons Advice

  • Complete your meal with sour cream (for topping tortilla), fresh salad blend, and warm cinnamon rolls for dessert.
  • The cantaloupe salad will continue to develop flavors after mixing. It can be prepared the day before serving.
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Recipe Version poul0097