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Wednesday, November 4, 2015

Chipotle Chicken Sweet Potato Skins

I made these Chipotle Chicken Sweet Potato Skins last week for the fam. They were a total hit, even my dad liked them! Now this isn't one of the quickest recipes I've ever posted, but it is worth all the time it took, believe me. 

  • 3 medium sweet potatoes
  • 3/4 pound (about 2 small) boneless skinless chicken breast
  • 1/4 cups olive oil
  • 2 tablespoon fresh lime juice
  • 2 cloves garlic, minced or grated
  • 3 whole chipotle pepper, minced (in can is perfect)
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • salt and pepper
  • 2 (half a 10oz bag) cups spinach
  • 5 ounces sharp white cheddar cheese, grated

  • Preheat oven to 350 degrees 
  • Wash your sweet potatoes and prick all over with a fork
  • Place in the oven and bake for 50-60 minutes or until fork tender
  • Place your chicken in a baking dish and coat evenly with a tablespoon of olive oil, salt and pepper
  • Place chicken in the oven with the potatoes and back for 25 minutes, allow to cool
  • Shred chicken and set aside
  • When the sweet potatoes are finished cut them in half and allow to cool for 5-10 minutes
  • In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper, set aside
  • Heat a medium skillet over medium heat and wilt the spinach
  • Toss the spinach and shredded chicken together, set aside and keep warm
  • Turn the oven up to 400 degrees
  • Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside the peel so that it stands on its own and place in a dish
  • Brush the skins with a little of the chipotle sauce remaining in the can and bake for 5-10 minutes until crisp
  • While the skins are in the oven mix together the chicken, spinach, and chipotle sauce together
  • Remove the skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese is melted


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