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Description
A spin on the Italian classic using Mexican spices and chipotle cheese.
Ingredients
US|METRIC
3 SERVINGS
- 3 chicken breasts
- 6 Ancho chilies (– 8 dried)
- 5 chilies (dried arbol)
- 1 Tbsp. aleppo pepper
- 1 pepper (tablepsoon annatto)
- 1 Tbsp. paprika
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/2 cup orange juice
- 1/2 cup olive oil (divided)
- 2 red cubanelle peppers
- 3 poblano peppers
- 6 slices cheese (chipotle)
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Directions
- Begin by hydrating the dried chilies in a bowl of warm water for about 20 minutes.
- Take the peppers out and place in a blender.
- Add the spices, the juices and all but 2 tablespoons of the oil.
NutritionView More
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1070Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1070Calories from Fat640 |
| % DAILY VALUE |
| Total Fat71g109% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium820mg34% |
| Potassium3080mg88% |
| Protein57g |
| Calories from Fat640 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber22g88% |
| Sugars6g |
| Vitamin A420% |
| Vitamin C120% |
| Calcium50% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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