Recipe information
Yield
4 servings
Ingredients
Omit
Worcestershire sauce
Hot sauce
Swap
1 pound chicken breast cutlets, cut into thin strips, for the sirloin
Green bell pepper for the red
Add
1 cup prepared green chili salsa (salsa verde, mild or medium heat level), available in the Mexican foods section of the market
Preparation
Step 1
Prepare the potatoes as directed as in the master recipe, #143. Prepare the chicken as directed for the beef, omitting the Worcestershire. Add the peppers, chilies, and onions at the same stage of the meal preparation. Leave out the hot sauce, but, after you add the lime juice, stir in the salsa, adding it to the cooked meat and vegetables.
Step 2
Top the portions of mashers with a generous handful of shredded Cheddar cheese and the hot chicken, peppers, and chili salsa and serve.
Tidbit
Step 3
Still want to partake in meat and mashers, but you’re dieting? Lighten this recipe up by using nonfat sour cream, swapping chicken stock for milk, and skipping the cheese all together. Who says you can’t have your mashers and eat them too?
