HARRIS TEETER FRIED CHICKEN RECIPES

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BLISTERED AIR FRIED SHISHITO PEPPERS – JUST 3 INGREDIENTS ...



Blistered Air Fried Shishito Peppers – Just 3 Ingredients ... image

Air Fried Shishito Peppers come out charred and blistered with the air fryer, which uses much less oil! A squeeze of lemon juice and they are delicious!

Provided by Gina

Categories     Appetizer    Side Dish    Snack

Total Time 10 minutes

Prep Time 2 minutes

Cook Time 8 minutes

Yield 4

Number Of Ingredients 4

8 ounces shishito peppers (can be found at farmers markets, some grocery stores, and at Trader Joe’s)
extra virgin olive oil spray
1/4 teaspoon kosher salt
1 lemon (cut into wedges)

Steps:

  • Spritz the shishito peppers all over with olive oil.
  • Preheat the air fryer 400F 3 minutes.
  • Transfer to the air fryer and cook in one batch 400F 8 minutes, shaking the basket halfway until soft and slightly charred and blistered
  • Sprinkle with salt and squeeze with lemon wedges, serve warm.

Nutrition Facts : ServingSize 2 oz, Calories 15 kcal, CarbohydrateContent 2.5 g, ProteinContent 1.5 g, SodiumContent 76.5 mg, FiberContent 0.5 g, SugarContent 2 g

CHEESY ROTISSERIE CHICKEN ENCHILADA SKILLET - SKINNYTASTE



Cheesy Rotisserie Chicken Enchilada Skillet - Skinnytaste image

This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

1 teaspoon vegetable oil
½ onion (chopped)
2 garlic cloves (finely chopped)
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 16-ounce jar enchilada sauce (I used my own, homemade)
1/4 cup sour cream (plus more for serving)
4 corn tortillas (torn into quarters)
4 cups shredded chicken ((from a 2½-pound rotisserie chicken, skin and bones removed))
1 15-ounce can low sodium black beans, rinsed and drained
3 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup))
jalapeño peppers and chopped fresh cilantro (for serving (optional))

Steps:

  • Preheat the oven to 500°F.
  • Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
  • Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
  • Transfer the onion  mixture to a large bowl; set aside the hot skillet.
  • Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
  • Fold in the tortillas, chicken, and beans until thoroughly coated.
  • Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
  • Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 497 kcal, CarbohydrateContent 38 g, ProteinContent 46.5 g, FatContent 19 g, SaturatedFatContent 5.5 g, CholesterolContent 151 mg, SodiumContent 1296 mg, FiberContent 8 g, SugarContent 5.5 g

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