Chicken Fajita Stuffed Sweet Potatoes w/ Jalapeño Blue Cheese Dressing

Sweet potatoes.  I’m obsessed with them.  And I’m seeing them all over the interwebs baked and stuffed with all kinds of wonderful things.  Not just marshmallows and brown sugar and pecans.  I saw these Honey-Lime Quinoa Stuffed Sweet Potatoes over at my friend Jaclyn’s site last week and knew I had to stuff some sweet potatoes with something wonderful.  

And then it’s like Deborah read into my buffalo-chicken loving mind and whipped up these Twice Baked Buffalo Chicken Sweet Potatoes .  Like, whoa. 

And how about stuffing them with eggs and sausage and cheese like Damn Delicious did with her Breakfast Sweet Potatoes?  Genius!

I stuffed my sweet ‘taters with chicken fajita fixings- marinated chicken, bell peppers, and onions.  Drizzled with this healthy Jalapeño Blue Cheese Dressing I shared with ya last week.  {Ya, I’ve still been drenching just about everything I eat in the stuff.}  The blue cheese in the dressing adds such great flavor and contrast, and the jalapeño gives them some kick. Delicioso. 

Chicken Fajita Stuffed Sweet Potaotes with Jalapeño Blue Cheese Dressing

2013-10-24 13:09:58

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Ingredients

1. 4 medium sweet potatoes
2. 3 large chicken breasts
3. 2 bell peppers (any variety), seeded and sliced into thing strips
4. 1 medium yellow onion, peeled and sliced with the grain into strips
5. 1/2 tsp chili powder
6. 1/2 tsp cumin
7. 1/2 tsp garlic salt
8. juice of 1 lime
9. 1 recipe Jalapeño Blue Cheese Dressing
10. salt & pepper
11. 3 tbsp olive oil
12. 1/2 cup chopped cilantro

Instructions

1. 1. In a small bowl whisk lime juice, chili powder, cumin and garlic salt together. Place chicken in a large zip lock back, pour marinade into the bag, close and shake to coat the chicken. Let refrigerate at least an hour, if you have time let refrigerate for 10-12 hours.
2. 2. When ready, preheat oven to 400. Rinse and dry sweet potatoes. Poke several holes in the sweet potatoes using a knife or fork and place on a baking sheet lined with foil. Bake sweet potatoes for 1 hour or until tender. When potatoes have about 25 minutes left to bake, start making the chicken fajita mix.
3. 3. Heat a large skillet with two tablespoons olive oil over medium heat. Remove chicken from the bag, season with salt and pepper, and cook on one side until browned (about 10 minutes). Flip and cook for another 8-10 minutes until browned and cooked through. Remove from pan and set aside.
4. 4. Heat another tablespoon of olive oil in the pan and add sliced peppers and onion. Season with salt and pepper and saute until tender.
5. 5. Slice chicken into strips and add back to the pan with peppers. Cover and remove from heat until potatoes are ready.
6. 6. Once potatoes are tender, remove, let cool and cut in half length-wise. Scoop some of the meat of the potatoes out to create a cavity.
7. 7. Fill potatoes with chicken fajita mix. Drizzle with jalapeño blue cheese dressing and a sprinkle of chopped cilantro. Serve.

Kristy Denney https://boysahoy.com/