Monday, February 7, 2011

Mexi-Stuffed Sweet Potatoes

Tonight I was feeling very tired and wanting to rest, so I put together a quick and easy dinner for my family that was really yummy! Mexi-stuffed sweet potatoes are just that. I was able to quickly assemble this meal with very little time spent in the kitchen and clean up was a breeze. My family really enjoyed this unexpected adventure in sweet potatoes with a kick.

This recipe is a great way to use left over chicken.

Mexi-Stuffed Sweet Potatoes

4 Sweet Potatoes (Pre-baked)
2 cups Pre-cooked, Shredded chicken
2 tsp. Cumin
1 tsp. Mexican chili powder
1/2 tsp. Ground Coriander
1/2 tsp Salt
2 tsp. Cilantro (roughly minced)
1 15oz can black beans or cooked from dry beans(drained and rinsed)
1 small can mild green chilies (diced)
1 cup Spinach leaves (washed, patted dry, and cut chiffonade style)
1/2 cup tomatoes (diced)
1/2 cup purple onion (finely chopped/diced)
Sour cream (optional, we used homemade plain yogurt)
Shredded rice cheese
Gluten Free Corn Tortilla Chips
Salsa

Directions:

If you baked the sweet potato earlier, re-heat it in the microwave or oven.

Mix shredded chicken, cumin, chili powder, coriander, salt, black beans, and green chilies together well. Head on stove until hot.

Split potato and open it by simultaneously pushing the ends of the potato towards the center of the potato gently. Using a fork - dig around the insides of each sweet potato pulling it away from the skin until it is all fluffy.

Place a generous amount of the shredded chicken mixture (approx 1/2 cup) into the potato to fill and make a small hill on top of the potato.

Top the stuffed baked sweet potato with spinach, diced tomatoes, diced purple onion, and shredded cheese. Add a teaspoon full of sour cream or plain yogurt and sprinkle fresh cilantro over the top.

Serve with a small handful of gluten free corn tortilla chips and a small ramekin of salsa.

We washed our Mexican Stuffed Sweet Potatoes down with a freshly made juice made with those cute little seedless watermelon and blueberries.Frosty and delicious! I have got to remember to bring my camera to the kitchen so I can share some of the pictures from these creations.

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