Recipe - Chicken-Chili Topping

4 lg Idaho baking potatoes; baked
One fourth cup Reducedfat mayonnaise
1 tablespoon Lime juice
One half teaspoon Ground cumin
One fourth teaspoon Salt
One fourth teaspoon Black pepper
2 cup Diced cooked chicken
1 cup Frozen corn; thawed
4 ounce Chopped mild green chilies;
drained
2 tablespoon Chopped fresh cilantro or
parsley

1. In large bowl, with whisk, beat mayonnaise, lime juice, cumin, salt and
pepper until smooth. Stir in chicken, corn and chilies; mix thoroughly.

2. Cut baked potatoes in half lengthwise, cutting almost to base of potato.
Mash slightly with fork, leaving in skin. Spoon chicken mixture over each
potato, dividing evenly.

3. Sprinkle with chopped cilantro.

Makes 4 servings. Preparation time: About 18 to 20 minutes.

Per serving: About 380 cal, 27 g pro, 45 g car, 11 g fat, 26% cal from fat,
69 mg cholesterol, 413 mg sod, 7 g fiber.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: LowFat Meals, Woman's Day, 4/96

Posted to MCRecipe Digest V1 #897 by 4paws@netrax.net (ShermeyerGail) on
Nov 09, 1997