Directions:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
- In a large skillet, saute pepper strips and onion in butter until crisp tender. Stir in the chicken strips, queso dip, chilies, and chipotle pepper. Heat through.
- With a sharp knife, cut an X in each potato; fluff pulp with a fork. Spoon chicken mixture over potatoes and serve with toppings of your choice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.49 Kcal (689 kJ) | ||
| Calories from fat | 86.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.63g | 15% | |
|---|---|---|---|
| Cholesterol | 23.26mg | 8% | |
| Sodium | 572.35mg | 24% | |
| Potassium | 192.28mg | 4% | |
| Total Carbs | 13.62g | 5% | |
| Sugars | 5.01g | 20% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 6.28g | 13% | |
| Vitamin C | 55.8mg | 93% | |
| Iron | 0.9mg | 5% | |
| Calcium | 78mg | 8% | |
| Amount Per 100 g | |||
| Calories | 81.99 Kcal (343 kJ) | ||
| Calories from fat | 43.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 15% | |
|---|---|---|---|
| Cholesterol | 11.59mg | 8% | |
| Sodium | 285.29mg | 24% | |
| Potassium | 95.84mg | 4% | |
| Total Carbs | 6.79g | 5% | |
| Sugars | 2.5g | 20% | |
| Dietary Fiber | 1.51g | 12% | |
| Protein | 3.13g | 13% | |
| Vitamin C | 27.8mg | 93% | |
| Iron | 0.5mg | 5% | |
| Calcium | 38.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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