This recipe has become one of my new favorites, its light but filling. The first time I made them, it was a much different version, so I put my own twist on it, Mexican of course... you will soon learn I love all things tex-mex. Also, I wasn't fond of the amount of steps it took to make, I love to cook but if I have to dirty all pans and dishes for one recipe, count me out. So... as usual, I simplified.
Here's what you will need:
- 3 similar sized sweet potatoes (this helps with even cooking time for all three sp)
- 3 Cups shredded or cubed chicken (doesn't matter either way)
- 1 can Black Beans
- 1 Cup Corn (I prefer fresh corn off the cob but i've also done it with frozen)
- 3 Chipotle Chilis in Adobo Sauce (chopped)
- 1/4 Cup Olive Oil
- 2 Cloves of Garlic (minced or grated)
- 2 tsp Chili Powder
- 1 tsp Dried Oregano
- 1 tsp Cumin
- 1/4 Cup Sour Cream (you could also substitute with plain greek yogurt)
- 1/4 Cup Sharp Cheddar Cheese (colby works good too, i've tried it!)
- 2 Tbs Green Onions (optional)
The very first thing you're gonna want to do is set your oven to 425 degrees. Then go ahead and wash your sweet potatoes and half all three of them, giving you 6 boats total. Then I took a knife and put slits on the outsides of each of them (as you do for any baked potato) then, I just rubbed a little bit of olive oil all over the actual potato, not the skin. (this is not part of the 1/4 Cup Olive Oil) and place them face down on a baking sheet. When your oven is ready, stick them in.
P.S. I'm really "bad" about not waiting for the over to fully pre-heat. I like efficiency, so my view is, you mind as well start let it start cooking the food while its heating up ;)
You can also bake them whole if you want but this literally cuts the baking time in half (no pun intended) They should take about 30-40 minutes. Once you can poke a fork into the skin, they are ready to come out.
While the potatoes are baking, you can start mixing up the sauce. The longer it sits all mixed together, the better its going to taste! Mix the olive oil, chopped chipotle peppers, garlic, chili powder, oregano, and cumin.
As far as the three cups of chicken goes, you can go about that however you want. I happened to have fully cooked shredded chicken that I had previously frozen, so I just had to pull that out. (When I do crockpot shredded chicken, I always cook more than I need and freeze it, this way it eliminates a step for another recipe, such as this one. However, you can bake the chicken and chop it up, or stick it in the croc pot in the morning and shred it later, or just grab a rotisserie chicken from he grocery store, there is no wrong way people. simple. simple. simple.
Once you have your chicken and sauce, grab a skillet and mix them both together on medium heat.
Once you've mixed all of that together thouroughly, you can go ahead and throw in your black beans and corn. I always drain and rinse my black beans. If you're using frozen corn, be sure to defrost it first.
Once your potato halves have cooked (you should be able to poke a fork through) You will need to scoop out just enough of the sweet potato to make a little "dish" leaving as much sweet potato as possible. Use the scooped out sweet potato for another recipe, don't waste it! Then you will go ahead and fill your boats. Then top with your shredded cheese. Once you've done that, place them back in the oven on broil. Just long enough to melt the cheese, be sure to keep your eye on them!
Finally, top with green onion (optional) and enjoy!
CLICK HERE TO FOR A RECIPE TO USE UP LEFTOVER FILLING :)