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Santa Fe Chicken Pate Recipe

I love to cook, and appetizers are my specialty. My husband, son and I have enjoyed this unique spread for years. Hot pepper sauce adds some zest.

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Santa Fe Chicken Pate Recipe

Prep/Total Time: 25 min.

Yield: 18 Servings

25 25

Ingredients

1 teaspoon canola oil
1 pound ground chicken
1/2 cup chopped onion
2 tablespoons chopped seeded jalapeno pepper
1 garlic clove, minced
3/4 cup mayonnaise
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce, optional
Assorted crackers

Directions

In a large skillet over medium heat, heat oil. Add the chicken, onion, jalapeno and garlic. Cook until chicken is no longer pink, stirring to crumble. Drain; place in a food processor.
Add the mayonnaise, cilantro, lime juice, cumin, chili powder, lime peel, salt, pepper and hot pepper sauce if desired; cover and process until smooth. Transfer to a small bowl. Refrigerate until serving. Serve with crackers. Yield: 2-1/4 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 2 tablespoons (calculated without crackers) equals 106 calories, 10 g fat (2 g saturated fat), 20 mg cholesterol, 100 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.

Originally published as Santa Fe Chicken Pate in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p30