Mexicano Pollo Spud - easy dinner recipe from My Name is Snickerdoodle via www.thirtyhandmadedays.com
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Mexicano Pollo Spud

Mexicano Pollo Spud is an easy dinner recipe - a different take on something great to make for your family!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: Mexicano Pollo Spud
Servings: 4
Calories: 525kcal
Author: Mique Provost

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