Santa Fe Chicken Pate Recipe

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Santa Fe Chicken Pate Recipe

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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.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

2 tablespoons: 106 calories, 10g fat (2g saturated fat), 20mg cholesterol, 100mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Santa Fe Chicken Pate in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p30

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