- fresh corn kernels
- finely chopped red onions
- chopped cilantro or fresh parsley
- KRAFT Zesty Italian Dressing
- fresh corn kernels
- finely chopped red onions
- chopped cilantro or fresh parsley
- KRAFT Zesty Italian Dressing
The recipe calls for a 10 inch boule (which I think means a round loaf) of sourdough. I get a large loaf of sour dough bread from Panera’s for this recipe, but it isn’t round. This recipe is a great item to take to parties. For a really large loaf, you might want to double the toppings.
- 10-in. boule sourdough bread
- flour
- egg
- firmly packed brown sugar
- vanilla
- finely chopped PLANTERS Pecans
- KRAFT Zesty Italian Dressing
- chopped cilantro or fresh parsley
- finely chopped red onions
- fresh corn kernels
Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.
- * 1/2 cup chopped onion
- * 1 tablespoon olive oil
- * 1/2 teaspoon cumin seeds
- * 1/2 teaspoon dried oregano
- * 2 tablespoons tomato paste
- * 1 tablespoon white wine vinegar
- * 24 fresh cilantro leaves
- large green pitted olives
- garlic clove
- large slices of crusty bread
Nutrition (per serving)
Calories 240
Total fat 10g
Saturated fat 2g
Cholesterol 65mg
Sodium 620mg
Carbohydrate 10g
Dietary fiber 1g
Sugars 6g
Protein 29g
- GREY POUPON Honey Dijon Mustard
- chopped cilantro
- lite soy sauce
- creamy peanut butter
- KRAFT Original Barbecue Sauce
- eggs
- dry milk
- fast rising yeast
- egg
- soft bread crumbs
- chopped onion
- ground beef
- apricot preserves