Rio Grande Grilled Chicken with Green Chile Mashed Potatoes
Tender Southwest-seasoned chicken breasts served on a bed of robust garlic and green chile potatoes then topped with cheddar-jack cheese and corn-and-black-bean salsa. Served with tricolor tortillas.
Serving size: 3/4 cup potatoes, 1/4 cup salsa, 2 chicken breasts
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Green Chile Mashed Potatoes | Follow instructions for Green Chile Mashed Potatoes. | |
| Southwest-seasoned chicken breasts, 4-oz., grilled | 48 | For each serving: Portion 3/4 cup Green Chili Mashed Potatoes on center of plate. Place grilled chicken breast on top of potatoes. |
| Cheddar-jack cheese, shredded | 6 cup | Layer with 2 tablespoons cheese and 1/4 cup corn and black bean salsa. Top with 1 tablespoon sour cream. Garnish with chopped cilantro and tortilla strips. |
| Corn and black bean salsa, commercially prepared | 12 cup | |
| Sour cream | 3 cup | |
| Cilantro, fresh, chopped | ||
| Tortilla strips, tricolor | ||
| More Ideas To Build On • Use Southwest-rubbed grilled chicken leg quarter instead of chicken breast. Dress potatoes with same toppings and serve chicken alongside. • Serve these flavorful mashed potatoes as an accompaniment to any Southwest-inspired entrée. • Blend cheddar-jack cheese into the mashed potatoes for a richer, creamier taste. |
Nutritional Information Per Serving
| Calories — 1084 | Protein — 46.3 g | Fat — 50.8 g |
| Carbs — 107.3 g | Iron — 5.4 mg | Sodium — 3249 mg |
| Potassium — 83 mg | Zinc — 0.24 mg | Vitamin A — 2481 IU |
| Riboflavin — 0.17 mg | Niacin — 0.2 mg | Calcium — 437 mg |
| Cholesterol — 75 mg | Vitamin B6 — 61 mcg | Vitamin B12 — 0.12 mcg |
| Thiamine — 0.03 mg |