Ingredients
1 chilled Deli rotisserie chicken (mojo or seasoned)
2 tablespoons extra-virgin olive oil (+ extra for topping)
1 cup pre-diced onions
1 cup pre-diced tri-color bell peppers
4 oz pre-sliced baby portabella mushrooms
2 cups refrigerated hash brown potatoes
1 (4-oz) can chopped green chiles
1 teaspoon adobo with pepper
1/4 teaspoon chipotle chili powder
1/2 cup shredded Mexican-blend cheese
1 1/2 cups egg substitute (or 6 large eggs, beaten)
1 medium cantaloupe
1 small jicama
1 tablespoon fresh cilantro, coarsely chopped
1 teaspoon (or more, to taste) fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon (or more, to taste) crushed red pepper
1 1/2 teaspoons extra-virgin olive oil
1 (12-oz) Bakery butter loaf cake
8 small dark chocolate peppermint patties
8 square fudge mint cookies
1 1/2 cups cold milk
1 (12-oz) box no-bake cheesecake mix (filling portion only)
Whipped topping (optional)
Description
Chipotle Chicken Spanish Tortilla With Cantaloupe Jicama Salad
Publix Super Markets
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