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Publix Simple Meals

Chipotle Chicken Spanish Tortilla With Cantaloupe Jicama Salad

Servings:
Makes 6 Servings
Total Time:
50 minutes
Active Time:
35 minutes

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

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.


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.


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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Chipotle Chicken Spanish Tortilla

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%

Cantaloupe Jicama Salad

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%