Those of you that are no stranger to this blog may recall that I have a slight addiction to savory stuffed sweet potatoes. It’s really just a minor crush of sorts. In no way did I eat one nearly every day for a year straight…
Ok so maybe I did.
If you’ve jumped on this fabulous foodie bandwagon at some point within the last few years then it’s safe to say that you totally understand my obsession. I recently had some leftover chicken from my tortilla soup-a-thon and it suffered the fate that nearly all my leftovers succumb to:
I originally wasn’t planning on blogging this hunk of a sweet potato, since it’s more or less a meal idea versus a recipe. But then I realized that hello! meal ideas are worth their weight in gold! Sometimes something as simple as a glance through a food magazine or a drool-worthy Instagram photo can inspire an entire meal. So with that in mind, let’s dive into the details of this dish:
alliteration: I love it.
Cheesy Chicken and Salsa Stuffed Sweet Potatoes
- sweet potato [grab one for a speedy solo dish or a few to feed a crowd!]
- leftover shredded salsa chicken [recipe below]
- greek yogurt [or sour cream!]
- mexican, gouda, or cheddar cheese
- sriracha chili sauce
- black beans
- green onion
- Simply bake or microwave your sweet potato to fluffy perfection, pinch the sides [once cooled!] to create a boat for your yummy toppings to float in and stuff away! I add the black beans and cheese first, re-heat to melt, and then add all additional toppings afterwards. It's quick, easy, and beyond tasty!
t-rex chefs here’s how to make the shredded salsa chicken: start with a chicken breast sans bone and skin [or grab a few if you’d like leftovers for soup, tacos, and salads!] and set a pot of water on the stove to boil. Boil the chicken until tender [this goes surprisingly quickly!] and remove water from the pot. Pour in your favorite homemade or store-bought red or green salsa and shred the chicken in the salsa using two forks [giving it a few chops with a knife can help this go even quicker!]. Reduce heat to low and simmer the chicken in the salsa for 15 minutes or so to intensify the flavor. I also add in a few taco-esque seasonings such as chili powder, cumin, cayenne, and a little bit of garlic powder too! If you plan ahead you can even toss the chicken, seasoning, and salsa in your crock pot [kind of like I did with this soup] and let the slow cooker do the work for you! Simply set it, forget it [ok maybe not forget entirely!] and then shred it when you’re ready to dig in! The result is a tender, juicy, flavorful chicken that can be used for nearly anything!
Plus all that color? It’s like a painting on a plate!
Though I’m fairly certain Jackson Pollock didn’t lick his canvas afterwards