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1
⁄2 small onion, cut in
1-inch pieces
4 ounces Monterey
Jack Hot Pepper
Cheese, cut in
1
⁄2-inch cubes
8 ounces (about 2
cups) cooked ham,
cut in 1-inch pieces
1
⁄4 cup chili sauce
Position multipurpose blade in work bowl. Add
onion. Pulse 3 times, about 1 second each time,
until coarsely chopped. Add cheese. Pulse 4 times,
about 1 second each time, until coarsely chopped.
Add ham. Process to finely chop all ingredients,
about 10 seconds, scraping sides of bowl after
5 seconds, if necessary. Add chili sauce. Process to
mix well, about 6 to 8 seconds.
Serve cold in sandwich buns or spread on English
muffin halves and place under broiler for 3 to
4 minutes, until lightly browned and bubbly.
Yield: 2 cups (6
1
⁄3-cup servings).
Per serving: About 150 cal, 13 g pro, 3 g car,
9 g fat, 40 mg chol, 804 mg sod.
Ham Sandwich Spread
2 cups cooked chicken,
cut in
1
⁄2-inch pieces
1
⁄
2 cup jicama, cut in
1
⁄2-inch cubes
1
⁄
4 cup walnuts
1
⁄
3 cup reduced-calorie
mayonnaise
1
⁄3 cup mango chutney
1
⁄4
teaspoon salt
1
⁄8 teaspoon black
pepper
Position multipurpose blade in work bowl. Add
chicken. Pulse 5 times, about 1 second each time,
until coarsely chopped. Add jicama. Pulse 3 to
4 times, about 1 second each time, until coarsely
chopped. Add walnuts. Pulse 3 to 4 times, about
1 second each time, until coarsely chopped. Add
mayonnaise, chutney, salt, and pepper. Pulse
4 times, about 1 second each time, until finely
chopped and thoroughly mixed.
Yield: 2 cups (4
1
⁄
2-cup servings).
Per serving: About 270 cal, 22 g pro, 12 g car,
15 g fat, 64 mg chol, 309 mg sod.
Chutney Chicken Spread