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Nacho Nuggets
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Nutrition Facts
Serving Size 288 g
(Approx. 6 Servings)
Amount Per Serving
Calories 640 Calories From Fat 320
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 4.5 g 24%
Trans Fat 0.0 g
Cholesterol 90 mg 29%
Sodium 1580 mg 66%
Total Carbohydrate 40 g 13%
Dietary Fiber 2 g 9%
Sugars 0 g
Protein 35 g
Vitamin A 0% • Iron 0%
Vitamin C 0% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Nacho Nuggets
Rate and Review | Read Reviews (3)
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Lb H-E-B Natural Tenders, cut into 1 inch cubes
2 cup(s) Hellmann's Light Mayo
2 H-E-B Tough & Easy Slider Bags, gallon size
13 Oz H-E-B Nacho Cheese Chips, crushed
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Instructions

1
Preheat oven to 400°F.
2
Line large baking sheet with foil and spray with cooking spray. Set aside.
3
Combine chicken and mayonnaise in one bag. Seal and turn until mayonnaise coats chicken.
4
In second bag, crush chips using a rolling pin. Add chicken, seal bag and turn 3 times until chicken is covered with chips.
5
Place chicken on prepared baking sheet.
6
Bake uncovered 10 minutes or until chicken is cooked through and juices run clear.

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