Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. | Hy-Vee Select olive oil | |
| ½ c. | finely chopped onion | |
| 2 tbsp. | Hy-Vee packed brown sugar | |
| 1 | canned chipotle pepper, finely chopped* | |
| 1 tsp. | Hy-Vee chili powder | |
| ½ tsp. | Hy-Vee garlic powder | |
| ½ tsp. | Hy-Vee ground mustard | |
| ⅛ tsp. | cayenne pepper | |
| 1 c. | Hy-Vee ketchup | |
| ¼ c. | water | |
| 2 tbsp. | Hy-Vee cider vinegar | |
| 1 tbsp. | molasses | |
| 1 | Hy-Vee rotisserie chicken, skin removed, deboned and chopped | |
| 6 | Hy-Vee Baking Stone pretzel rolls, split |
Directions
- In a large skillet, sauté onion in oil over medium heat for 5 minutes or until onion is tender, stirring frequently. Stir in brown sugar, chipotle pepper, chili powder, garlic powder, mustard and cayenne pepper; cook for 30 seconds. Stir in ketchup, water, vinegar and molasses. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, for 5 minutes or until sauce is slightly thickened, stirring frequently. Stir in chicken; cook for 5 minutes, stirring frequently.
- Serve on pretzel buns.
- *Note: Chile peppers contain volatile oils that can burn your skin. Wear plastic or rubber gloves to protect your hands.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 45mg
- Sodium: 1480mg
- Total Carbohydrates: 71g
- Protein: 27g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 20%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Spring 2012.