Category: Recipes

Easy Cajun Fried Chicken using the Vortex

We both absolutely love making ‘fried’ chicken on our Weber Jumbo Joe or Performer using the Vortex BBQ. We can’t stop being amazed as to how much like ‘real’ fried chicken it is. From the crunchy skin to moist, tender, delicious meat, you cannot beat it. After trying literally 100s of recipes, this easy Cajun fried chicken using the Vortex one is our go-to, easy technique. The end result is incredible.

Easy Cajun Fried Chicken using the Vortex

Make It Your Way

You can use the same approach as I did for making this easy Cajun fried chicken using the Vortex for your own variation. I am partial to hot sauce, but if you’re not, you can leave it out. And I’m partial to Cajun or Creole seasoning, but any seasoning mix will work. However, steer clear of any rub or mix that contains sugars as those will tender to burn with the high heat from the Vortex.

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Also try my injected fried chicken and my super-easy Krispy Country fried chicken using the Vortex.

Easy Cajun Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Easy Cajun Fried Chicken using the Vortex

After trying literally 100s of recipes, this easy Cajun fried chicken one is our go-to, easy technique. The end result is incredible.
Course Main
Cuisine American
Keyword Cajun, fried chicken, Vortex
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 4 servings
Calories 417kcal

Equipment

Ingredients

Instructions

  • Combine the buttermilk and hot sauce in a resealable container.
  • Add the chicken pieces. If the chicken isn't completely covered, add more buttermilk.
  • Cover and refrigerate 12 hours or overnight.
  • Fire up your grill with the Vortex BBQ in the center. Fill the Vortex completely with coals and let them light completely before adding the chicken.
  • Combine the flour and seasoning in a large baggie, bowl or pie plate.
  • Remove the chicken from the buttermilk mixture and shake off any excess.
  • Add to the flour mixture and coat well.
  • Transfer chicken to the grill and close the lid with the vents wide open. Cook for 45 minutes or until the chicken reaches 165 F. You may turn the lid 90 degrees every 15 minutes if desired, but I haven't found that it matters much on a smaller charcoal grill. On larger ones I do rotate the lid.
  • Lightly brush the chicken with some oil and cook another 2-3 minutes.
  • Remove and serve.

Notes

Substitute your favorite chicken cuts as desired.

Nutrition

Calories: 417kcal | Carbohydrates: 28g | Protein: 53g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 412mg | Potassium: 1006mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1212IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 3mg

Nutritional values are approximate.

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Hidden Valley Ranch Fried Chicken using the Vortex

The beauty of the Vortex BBQ insert is that you can take pretty much any deep-fryer recipe and use it on a charcoal grill. It doesn’t have to be for chicken either. This Hidden Valley Ranch fried chicken using the Vortex is a perfect example of just how amazing it is. The meat is crazy tender and unbelievably moist. And the skin? Well, let’s just say I leave it for last because it’s almost like dessert. A true treat.

Hidden Valley Ranch Fried Chicken using the Vortex

Super Easy. Super Fantastic.

Hidden Valley Ranch fried chicken using the Vortex is incredibly easy to make. And there’s no mess or clean up like if you’d fried the chicken on the stovetop or in a deep fryer. It’s why I love all my Vortexes. I have some for my big charcoal grills and some for my smaller charcoal grills. Which one I use depends on how much I’m cooking, but no matter what, everything comes out fantastic.

The Finishing Touch

I like to brush my fried chicken with a very light coating of oil just before I pull it off the grill. I give it a few more minutes to cook, then I get extra-crispy skin. It’s that extra little touch that really makes the final product feel and taste and look like it was deep-fried.

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Also try my Granny’s Secret Fried Chicken.

Hidden Valley Ranch Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Hidden Valley Ranch Fried Chicken using the Vortex

This Hidden Valley Ranch fried chicken is crazy tender, unbelievable moist. And the skin? Well, let’s just say I leave it for last because it’s almost like dessert. A true treat.
Course Main
Cuisine American
Keyword fried chicken, Ranch, Vortex
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 pieces
Calories 190kcal

Equipment

Ingredients

Instructions

  • Place chicken in a resealable container or bag.
  • Add the dressing.
  • Seal and refrigerate for at least one hour.
  • Fire up your grill with the Vortex insert. Let the coals get good and hot.
  • Remove the chicken from the marinade and shake off any excess.
  • Combine the pepper, flour and salt in a pie plate, bowl or baggie.
  • Add the chicken and coat well.
  • Transfer chicken to your grill around the Vortex. Do not let the pieces overlap or touch.
  • Cook for approximate 45 minutes or until the chicken is done. Test for 165 F in several places then remove.
  • If desired, lightly brush the chicken with oil and let cook another 5 minutes. This will produce even crunchier chicken.
  • Let cool slightly and serve.

Notes

You can substitute your favorite cuts of chicken.

Nutrition

Calories: 190kcal | Carbohydrates: 11g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 620mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

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Granny’s Secret Fried Chicken using the Vortex

I keep having to pinch myself when I make ‘fried’ chicken on my charcoal grill using the Vortex. Am I dreaming? I’m really eating deep-fried chicken, right? But it’s not. No oil was used in making Granny’s Secret Fried chicken using the Vortex, other than a very light coating at the end to help crisp up the skin. That’s it. The skin is amazingly crunchy and crazy delicious. The meat is so juicy that it drips all down your forearms. And tender? Super perfect texture, bite after bite. Seriously, this is crazy good fried chicken with the added bonus of being made on a grill without oil.

Granny’s Secret Fried Chicken using the Vortex

The Secret Is Out!

The ‘secret’ to Granny’s Secret Fried chicken using the Vortex is using Pearl Milling Company’s pancake mix for the coating. I’ve never used it on chicken. I will be from now on. It crisps up perfectly. Grandma’s secret is out! This is a super-easy recipe that takes very little time to produce great chicken. Once it’s on the grill, it’s pretty much no-fuss, just wait for the deliciousness to come!

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Also try my spicy buttermilk and Hidden Valley Ranch fried chicken recipes, both using the Vortex. For a battered fried chicken try my Pioneer Take-out fried chicken too!

Granny’s Secret Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Granny’s Secret Fried Chicken using the Vortex

I keep having to pinch myself when I make ‘fried’ chicken on my charcoal grill using the Vortex. Am I dreaming? I’m really eating deep-fried chicken, right? But it’s not.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 4 servings
Calories 992kcal

Equipment

Ingredients

For the brine

For the chicken

Instructions

For the brine

  • Combine all brine ingredients in a medium saucepan over medium heat.
  • Stir occasionally until the salt is dissolved and the honey is melted.
  • Remove from heat and let cool.

For the chicken

  • Place the chicken in a large resealable container.
  • Add the cooled brine.
  • Refrigerate for 3 1/2 hours.
  • Turn the chicken every 30 minutes or so if not fully submerged.
  • Fire up your Vortex. Fill it completely with charcoal.
  • Remove chicken from brine and rinse.
  • In a medium bowl, combine the egg, butter and milk.
  • In a resealable bag, combine the pancake mix, salt and pepper.
  • Working in batches, dip chicken into the egg mixture.
  • Shake off excess then place in the bag.
  • Seal and shake to coat.
  • Transfer chicken to the grill around the Vortex.
  • Close the lid and cook for 30-45 minutes. Turn the lid every 15 minutes.
  • Cook until the chicken reaches 165 F as tested in several places.
  • Lightly brush the chicken with oil and let cook another 5 minutes before removing.

Notes

Add a teaspoon or two of paprika, garlic powder and cayenne pepper to the coating mix for even more deliciousness!

Nutrition

Calories: 992kcal | Carbohydrates: 66g | Protein: 46g | Fat: 61g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 317mg | Sodium: 7650mg | Potassium: 658mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1335IU | Vitamin C: 4mg | Calcium: 299mg | Iron: 4mg

Nutritional values are approximate.

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Quick Fix Italian Salad

My wife was looking for a simple, low-carb side dish to take in her lunches to work. The pasta salads we normally made were just a bit too high in carbs. So I suggested we try a quick fix Italian salad instead. Tasty, easy, and low-carb, this salad was a welcome change and luckily, packed with flavor too! It’s delicious and hard to stop eating that’s for sure!

Quick Fix Italian Salad

Great For Picnics And Parties

This quick fix Italian salad is just a simple variation on a traditional side salad often found at picnics and family get-togethers. I keep the portion size small, making a week’s-worth of salads at once Sunday evening. I use little 1.2-cup sized seal-able reusable containers with screw-on lids. The lids keep the dressing from leaking out in case the containers are overturned. And you can give the salads a quick shake before opening to get the dressing stirred up.

Sometimes I mix things up just a big. Leave out the meat (making it the perfect side dish for my toasted Italian sandwich). Substitute spicy pepperjack cheese. Try a different Italian dressing. I still keep the salad low-carb, but you do have to mix things up (even if only slightly) to keep them from getting too boring.

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Also try my creamy pasta salad.

Quick Fix Italian Salad
Print Pin
5 from 1 vote

Quick Fix Italian Salad

Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Author Mike

Equipment

Ingredients

Instructions

  • Combine all ingredients. Refrigerate until ready to use.

Notes

Stir before serving.

Nutritional values are approximate.

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Honey Spice Fried Chicken using the Vortex

Making “fried’ chicken on my Weber charcoal grill using the Vortex insert has become a big addiction of mine. I make it often, many different ways, like this honey spice fried chicken using the Vortex. The end result tastes and feels like real fried chicken, but of course you don’t deep fry it in oil. It’s amazingly easy to make. You can change up the sauce at the end and make a new dish every time. Its really great stuff!

Honey Spice Fried Chicken using the Vortex

Crispy Sweet Deliciousness

This time I brushed the chicken with a wonderful honey spicy sauce. The skin crisped up perfectly and the sauce gave it a nice sweet and spicy kick.
Since I was using bone-in split chicken breasts when I made this honey spice fried chicken I opted to use my bigger grill, the Performer For legs or thighs or wings you can use a smaller grill (using the smaller Vortex insert and not the one for larger grills) if you wish, but for breasts you’ll need the larger space of the Performer (or the 22″ Weber Kettle).

The batter for the chicken does crisp up, so if you wish you can use skinless chicken breasts and still enjoy that wonderful crispy fried crunch.

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I have a not-even-spicy honey fried chicken recipe too! And my buttery garlic fried chicken using the Vortex is always a hit!

Honey Spice Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Honey Spice Fried Chicken using the Vortex

The batter for the chicken does crisp up, so if you wish you can use skinless chicken breasts and still enjoy that wonderful crispy fried crunch.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 246kcal
Author Mike

Equipment

Ingredients

For the “Fried” Chicken

For the sauce

Instructions

For the “Fried” Chicken

  • Set up your grill for cooking with the Vortex insert. Get the coals good and lit before starting.
  • In a pie pan, beat the eggs with the water.
  • In another pie pan, combine the flour, salt, pepper and garlic powder.
  • Working in batches, dip the chicken in the egg mixture and coat well.
  • Transfer the chicken to the flour mixture and coat well. Shake off any excess flour.
  • Transfer chicken to the grill, placing along the edges with the thickest parts of the chicken towards the center where the Vortex is located.
  • Cover the grill and cook for 15 minutes.
  • Rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Check for doneness in the thickest parts of the chicken. If it needs more time, rotate the lid 90 degrees and continue cooking for 15 more minutes.
  • Brush with sauce and cook another 5 minutes.

For the sauce

  • Whisk together all ingredients.

Notes

The sauce is delicious and can be used on steaks, burgers and grilled chicken.

Nutrition

Calories: 246kcal | Carbohydrates: 47g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1133mg | Potassium: 152mg | Fiber: 1g | Sugar: 14g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Nutritional values are approximate.

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Quick Fix Taco Salads

It was one of THOSE days. Not enough time to even think about dinner. But, a quick glance in the fridge and pantry and I was able to throw together a plan. Quick fix taco salads it would be. And you know, they turned out great! Crunchy shells, crunchy lettuce, and all of our favorite salad toppings.

Quick Fix Taco Salads

Nice And Easy. And Delicious.

I used chopped grilled chicken to top these salads, but any cooked meat (or no meat for that matter) would be great too. Like chilled cooked shrimp. Or warm taco beef crumbles. Just because these taco salads are quick to fix doesn’t mean that they are low on flavor.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my quick fix shrimp tacos.

Quick Fix Taco Salads
Print Pin
5 from 1 vote

Quick Fix Taco Salads

Just because these taco salads are quick to fix doesn’t mean that they are low on flavor.
Course Main
Cuisine American
Keyword salad, taco
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 231kcal
Author Mike

Equipment

Ingredients

  • 4 taco salad shells warmed per package instructions
  • 1 12 ounce salad bagged, blend
  • ¼ cup Hidden Valley Ranch Avocado Dressing  to taste, or use your favorite flavored Hidden Valley Ranch dressing

Suggested toppings

  • cheddar cheese shredded
  • black olives sliced or chopped
  • meat cooked chicken, beef taco meat, or shrimp
  • cilantro chopped
  • sweet corn kernels
  • tomatoes diced
  • avocado diced
  • green onions sliced
  • tortilla strips

Instructions

  • Place chopped salad into a large bowl.
  • Drizzle with dressing.
  • Add desired toppings and toss lightly to coat.
  • Spoon into taco salad shells and serve.

Nutrition

Calories: 231kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Sodium: 165mg | Potassium: 1mg | Fiber: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 7mg

Nutritional values are approximate.

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Corned Beef using Sous Vide

I’m very new to the world of sous vide. But, making corned beef using the technique is something I have been wanting to do for a long time. Usually, I smoke my corned beef to make ‘fauxstrami’, or as it is sometimes called, ‘cheater pastrami’. This time I was going for just classic corned beef flavor and super tender meat. And that’s what I got.

For 48 hours all I could think about was a Reuben sandwich. Sous vide corned beef on pumpernickel with a homemade Thousand Island dressing, kraut and Swiss cheese. Lunch was fantastic!

Corned Beef using Sous Vide

Beware The Spice Packet

I don’t think that the spice packet added much flavor to the corned beef. So, I would actually consider it borderline optional. I did learn that if you are using it don’t place it directly on the meat. As the vacuum seals the bag, the spices get embedded in the corned beef. And there they will stay until you scrape them off, which isn’t fun. So I pour it into a corner of the bag. It does get mixed in with the liquid from the meat, so perhaps it did add a little flavor. It certainly was not overwhelming.

I think the technique I used for sous vide corned beef can be used as a starting point for making pastrami, so that’s the next thing I will try. After the 48 hour sous vide, I will prepare the corned beef as I do my homemade pastrami, then smoke it just long enough to get a little smoke flavor to it. I will certainly post my results!

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
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Also try my sous vide turkey breast roast.

Corned Beef using Sous Vide
Print Pin
5 from 1 vote

Corned beef using Sous Vide

I was going for just classic corned beef flavor and super tender meat. And that’s what I got.
Course Main
Cuisine American
Keyword corned beef, sous vide
Cook Time 2 days
Total Time 2 days
Servings 2 pounds
Calories 1347kcal

Equipment

Ingredients

  • 3 pound corned beef with the spice packet

Instructions

  • Bring your sous vide setup to 140 F.
  • Remove the corned beef from the packaging and rinse well several times under cold water.
  • If you want to use the spice packet, open it and pour it into one corner of a large sealable bag.
  • Transfer the corned beef to the bag. Seal well. I prefer to double seal for long cooks.
  • Add the bag to the sous vide and cook for 48 hours.
  • Remove corned beef from water and let cool slightly before opening and slicing against the grain.

Notes

I don’t usually use the spice packet but in this dish, I always do. It adds a lot of flavor.

Nutrition

Calories: 1347kcal | Carbohydrates: 1g | Protein: 100g | Fat: 101g | Saturated Fat: 32g | Cholesterol: 367mg | Sodium: 8280mg | Potassium: 2021mg | Vitamin C: 184mg | Calcium: 48mg | Iron: 12mg

Nutritional values are approximate.

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Honey Fried Chicken using the Vortex

I think I could ‘fry’ chicken on my grill using the Vortex every day of the week. The possibilities are endless but the results are always fantastic. Crunchy skin and tender, juicy meat. I prefer to use bone-in chicken thighs, with the skin on. They have the most flavor and are the most tender. The coating is simple. This time, for a change, I drizzled the fried chicken with a bit of honey. Honey fried chicken using the Vortex was crazy good.

Honey Fried Chicken using the Vortex

Just Sweet Enough

Since the honey adds a good bit of sweetness to the chicken you might want to offset that a bit by adding a bit of heat. A little cayenne pepper in the dredge will get you that. Or try chipotle powder for a little kick and little smokiness. Just don’t skip the honey. After all, you’re making honey fried chicken using the Vortex. And if you want, you can make a spicy version too!

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Also try my buttermilk fried chicken using the Vortex and my Amish fried chicken.

Honey Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Honey Fried Chicken using the Vortex

 This time, for a change, I drizzled the fried chicken with a bit of honey. Honey fried chicken using the Vortex was crazy good.
Course Main
Cuisine American
Keyword fried chicken, honey, Vortex
Prep Time 4 hours
Cook Time 50 minutes
Total Time 4 hours 50 minutes
Servings 4
Calories 1388kcal
Author Inspired by a recipe from Nancy Fuller

Equipment

Ingredients

For the brine

For the dredge

For serving

  • 1 cup honey warmed (thinned with a splash of water if desired)

Instructions

  • Place the chicken into a large resealable container.
  • Whisk together the brine ingredients and add to the chicken.
  • Refrigerate for 4 hours.
  • Fire up your Vortex. Fill it completely with charcoal and let them get good and hot.
  • Combine the dredge ingredients in a large pie pan or resealable baggie.
  • Working in batches, remove chicken from brine.
  • Shake off the excess then coat in the dredge (if using a bag just put 2-3 pieces in at a time, seal, and shake to coat).
  • Transfer to the grill around the Vortex.
  • Cook for approximately 45 minutes or until the chicken reaches 165 F as measured in several places. Optionally, turn the lid every 15 minutes. I’ve found that on smaller grills turning the lid isn’t necessary, but on a 26″ grill you might want to turn it.
  • Brush chicken very lightly with the oil and let cook another 5 minutes.
  • Remove and drizzle with the warmed honey.
  • Serve.

Notes

I’ve found that bone-in, skin-on thighs make for the best fried chicken, but that’s just me. You can use your preferred cuts.

Nutrition

Calories: 1388kcal | Carbohydrates: 185g | Protein: 59g | Fat: 47g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 3490mg | Potassium: 1085mg | Fiber: 5g | Sugar: 82g | Vitamin A: 696IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 8mg

Nutritional values are approximate.

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Pizza Rolls using the Vortex

I make a lot of chicken on my Vortex. Wings and ‘fried’ chicken are my favorites. And sometimes there’s a bit of space left around the grill. That’s when Totino’s pizza rolls make an appearance. Nothing fru-fru, nothing complicated. But, oh so tasty. Pizza rolls using the Vortex gives them an extra-special crunchiness that you just can’t get in the oven.

Pizza Rolls using the Vortex

The Perfect Treats

Pizza rolls using the Vortex don’t take as long as chicken to cook, so you can either put them on later if you want them with your chicken. Or start them at the same time so you have a little treat to much on while the chicken is finishing. If you are sharing space on the grill with raw chicken make sure that the rolls and chicken don’t touch. I like to put them on opposite sides of the grill.

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I like to serve my pizza rolls with a bit of warmed pizza sauce for dipping.

Also try chicken fingers on the Vortex.

Pizza Rolls using the Vortex
Print Pin
5 from 1 vote

Pizza Rolls using the Vortex

I make a lot of chicken on my Vortex. Wings and ‘fried’ chicken are my favorites. And sometimes there’s a bit of space left around the grill. That’s when Totino’s pizza rolls make an appearance.
Course Appetizer
Cuisine American
Keyword pizza rolls, Vortex
Cook Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 4kcal

Equipment

Ingredients

Instructions

  • Place the pizza rolls around a lit, hot Vortex (around 500 F).
  • Close the lid and heat for 20 minutes. Flip after 10 minutes.
  • Serve with warmed sauce for dipping, if desired.

Notes

Nutritional values do not include the pizza rolls.

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

Nutritional values are approximate.

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Quick Fix Shrimp Tacos

It was one of ‘those’ days. I was just way too busy to cook up a fancy dinner. Or even a marginally fancy dinner. So, quick fix shrimp tacos to the rescue. I had everything on hand already. A box of shells, some pre-cooked frozen shrimp, a bag of salad, and spicy salad dressing. That’s all it took to make light, crunchy, tasty quick fix tacos for dinner. Nothing fru-fru, just good and fast. Ok, I did add a few tortilla strips for color and more crunch, but that’s all.

Quick Fix Shrimp Tacos

I Like Mine Crunchy

You can of course substitute soft tortilla shells if hard shells aren’t your thing, but I like the crunchy contrast. But don’t get fancy. That’s not what we’re doing here. Quick Fix Shrimp Tacos are meant to be easy and fast.

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Also try my original quick fix taco salads and my even easier new recipe.

Quick Fix Shrimp Tacos
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4 from 1 vote

Quick Fix Shrimp Tacos

You can of course substitute soft tortilla shells if hard shells aren’t your thing, but I like the crunchy contrast. But don’t get fancy. That’s not what we’re doing here.
Course Main
Cuisine American
Keyword shrimp, taco
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 tacos
Calories 108kcal
Author Mike

Equipment

Ingredients

Instructions

  • Warm the taco shells or tortillas per package instructions.
  • Place the shrimp and chopped salad into a large bowl and toss to combine.
  • Add the dressing and toss to combine. Add more dressing if desired.
  • Place the shrimp mixture into shells.
  • Sprinkle with the tortilla strips and serve.

Notes

Add a few good shakes of taco or hot sauce too!

Nutrition

Calories: 108kcal | Carbohydrates: 9g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 389mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg

Nutritional values are approximate.

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