Mexicano Pollo Spud
Mexicano Pollo Spud is an easy dinner recipe - a different take on something great to make for your family!
Servings: 4
Calories: 525kcal
Ingredients
- 4 Large Baked Potatoes
- 2 Chicken Breasts cubed
- 1 tbsp Vegetable Oil
- ½ tsp Cumin
- 1 tsp Chili Powder
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Oregano
- ½ tsp Salt
- ¼ tsp Pepper
- 2 Roma Tomatoes
- ½ Purple Onion
- ½ Bunch Cilantro
- 2 c Shredded Cheddar Cheese
- Sour Cream
- Butter
Instructions
- Finely dice the tomato and onion and place into a bowl.
- Remove the stems from the cilantro and finely chop the leaves.
- Stir the cilantro into the tomatoes and onions to make a pico de gallo. Set aside.
- Heat oil in a large skillet over medium high heat.
- In a small bowl mix together all seasonings and sprinkle over chicken.
- Place chicken into the hot skillet and cook for about 3-4 minutes on both sides or until completely cooked though.
- Once chicken is cooked remove to a plate and set aside.
- Make a large slice on top of the hot potato and holding on to each side, pinch and push in to open it up.
- Add a few pats of butter to the opened potato.
- Top with shredded cheese, chicken, pico de gallo and a dollop of sour cream.
- Serve.
Notes
Nutrition info does not include the sour cream or butter.
Nutrition
Calories: 525kcal | Carbohydrates: 30g | Protein: 44g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 131mg | Sodium: 808mg | Potassium: 1459mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1075IU | Vitamin C: 30.9mg | Calcium: 483mg | Iron: 8.1mg