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Frontera Taco Skillet, Chicken, Mild
Frontera Taco Skillet, Chicken, Mild
20 oz
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About
Details
Chicken raised without antibiotics. Gourmet Mexican Cuisine from Chef Rick Bayless award-winning chef, author, & cooking show host. In Mexico's most traditional kitchens, cooks roast tomatoes and garlic over hardwood. Crushed with smoky chipotles the flavors pair flawlessly with grilled chicken & peppers in any kitchen.
Ingredients
Seasoned Grilled Chicken Breast Strips (chicken Breast, Water, Contains Less Than 2% Of: Sugar, Olive Oil, Salt, Dried Orange Pulp, Garlic And Onion Powder, Potato Starch, Black Pepper), New Mexico Chile Tomato Sauce (fire-roasted Tomatoes, Water, Contains Less Than 2% Of: Apple Cider Vinegar, Onions, Expeller Pressed Canola Oil, New Mexico Chile, Garlic, Ancho Chile, Fire-roasted Red Bell Peppers, Salt, Tomato Paste, Paprika, Chipotle Chile), Onions, Yellow Bell Peppers, Red Bell Peppers.
Directions
Cook thoroughly. Stove Top Cooking Instructions: Step 1: Heat 10-inch non-stock skillet over medium-high heat until hot, about 2 minutes. Step2: Add 1 tablespoon canola oil and skillet meal to skillet. Step 3: Cook 10 to 12 minutes, stirring occasionally, until sauce is thickened. Step 4: Check that food is cooked thoroughly to 165 degrees F. Careful, it’s hot! For Food Safety and Quality: Keep frozen. Do not thaw. Appliances vary. Adjust cooking times as needed.
Serving Suggestion: Serve hot in warmed tortillas with roasted potatoes. Top with fresh cilantro and sour cream. Serve over rice or with warm tortillas & guacamole.
Keep frozen.
Warnings
for food safety and quality
- keep frozen. do not thaw
- appliances vary. adjust cooking time as needed.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 6g8%
- Saturated Fat 1g5%
- Trans Fat 0g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 2.5g
- Cholesterol 80mg27%
- Sodium 760mg33%
- Total Carbohydrate 13g5%
- Dietary Fiber 6g21%
- Sugars 9g
- Protein 23g
Details
Chicken raised without antibiotics. Gourmet Mexican Cuisine from Chef Rick Bayless award-winning chef, author, & cooking show host. In Mexico's most traditional kitchens, cooks roast tomatoes and garlic over hardwood. Crushed with smoky chipotles the flavors pair flawlessly with grilled chicken & peppers in any kitchen.
Ingredients
Seasoned Grilled Chicken Breast Strips (chicken Breast, Water, Contains Less Than 2% Of: Sugar, Olive Oil, Salt, Dried Orange Pulp, Garlic And Onion Powder, Potato Starch, Black Pepper), New Mexico Chile Tomato Sauce (fire-roasted Tomatoes, Water, Contains Less Than 2% Of: Apple Cider Vinegar, Onions, Expeller Pressed Canola Oil, New Mexico Chile, Garlic, Ancho Chile, Fire-roasted Red Bell Peppers, Salt, Tomato Paste, Paprika, Chipotle Chile), Onions, Yellow Bell Peppers, Red Bell Peppers.
Directions
Cook thoroughly. Stove Top Cooking Instructions: Step 1: Heat 10-inch non-stock skillet over medium-high heat until hot, about 2 minutes. Step2: Add 1 tablespoon canola oil and skillet meal to skillet. Step 3: Cook 10 to 12 minutes, stirring occasionally, until sauce is thickened. Step 4: Check that food is cooked thoroughly to 165 degrees F. Careful, it’s hot! For Food Safety and Quality: Keep frozen. Do not thaw. Appliances vary. Adjust cooking times as needed.
Serving Suggestion: Serve hot in warmed tortillas with roasted potatoes. Top with fresh cilantro and sour cream. Serve over rice or with warm tortillas & guacamole.
Keep frozen.
Warnings
for food safety and quality
- keep frozen. do not thaw
- appliances vary. adjust cooking time as needed.
Common questions
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