Pampered Chef Party - Salsa and Chicken Bites

I love making Mango Salsa and the Chicken Fajita Bites that Michelle made were amazing!  I look forward to recreating these two items again...just need to find others who will appreciate them.

MANGO CONFETTI SALSA

 (http://www.pamperedchef.com/recipe_search/recipe.jsp?id=97670 )

1 large mango

½ sm jicama

1/3 orange pepper

1/3 red bell pepper

1 jalopeno pepper

1/3 sm red onion

1 tbsp fresh lime juice

¼ tsp salt

½ tsp Chili Lime Rub (1tbsp Chili Powder and ½     tbsp Lime zest or homemade taco seasoning)

 

Serve with Tortilla chips or Jicama slices.

1. On Large Grooved Cutting Board, cut mango using Mango Wedger. Remove skin from mango using Avocado Peeler. Peel jicama using Serrated Peeler. Dice mango, jicama and bell peppers into 1-in. pieces using Chef’s Knife. Cut jalapeño in half; remove seeds using Core & More.
2. Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt; pump handle to chop to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®. Pour salsa into serving bowl. Sprinkle with rub. Serve with tortilla chips, if desired.

Yield: 6 servings (about 2 cups salsa)  Nutrients per serving: (about 1/4 cup salsa, excluding optional ingredient): Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 10 g, Protein 1 g, Sodium 120 mg, Fiber 2 g

Cook's Tips: Use the Veggie Wedger to cut the onion into wedges. Use two wedges for this recipe.

CHICKEN FAJITA BITES

http://www.pamperedchef.com/quick-and-easy-recipes/chicken_fajita_bites.jsp (video demo)

4 med bell peppers (any color)

3 green onions

½ c fresh cilantro leaves

4 oz mozz cheese

2 c finely diced cooked chicken breast

1/3 c mayo (or greek yogurt)

2 tbsp Chili Lime Rub (or 1tbsp Chili Powder and ½ tbsp Lime zest, ½ tsp salt; for a smokey flavor use the Chipotle Rub)

½ c sour cream (or greek yogurt)

(I use greek yogurt in place of mayo and sour cream...at the party we did part sour cream and part greek yogurt for those who like the sour cream to top these). 

400 degrees

1.  Cut the top off the peppers and then cut into 6 pieces.  (Veggie Wedger)

2.  Finely chop green onions and cilantro (manual food processor)

3.  Grate cheese

4.  mix half the onion misture, half cheese, chicken, mayo (or greek yogurt), and rub (Classic batter bowl)

5.  blot excess moisture from peppers with paper towels

6.  use a heaping small scoop, scoop filling onto peppers

7.  sprinkle peppers with remaining cheese.

8.  Bake 5-7 min (we makes mine about 8)

9.  If using the manual food processor – carefully remove the blade.  Mix sour cream (or greek yogurt) into remaining onion mixture.  Fill the easy accent decorator (or use spoon or bag with tip off)

10.  For a decorative top, chop up the tops of the bell peppers and sprinkle on top.