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Santa Fe Chicken Pate

 Santa Fe Chicken Pate
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.
18 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Santa Fe Chicken Pate (continued)

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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.