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Tex-Mex Baked Potatoes

Tex-MexChickenStove-Top

Time: 30 minutes

Yield: 4 servings

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About

Baked potatoes are the perfect welcome platform for tons of other flavors. Their tender, fluffy interiors are ideal for absorbing sauces and flavors, and complementing a whole range of culinary ideas! These Tex-Mex Baked Potatoes show off this delicious truth by letting the tender taters serve as the stage for some savory chicken strips, spicy and creamy salsa con queso dip, bright, butter-sautéed veggies, and classic Tex-Mex toppings! Tex-Mex Baked Potatoes prove that you can top baked potatoes with more than just butter, all while taking your tastebuds on a trailblazing adventure in just 30 minutes!

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Ingredients

  • For the baked potatoes:
  • 4 large baking potatoes
  • 1 1/2 cups frozen pepper strips
  • 1 medium onion, halved and thinly sliced
  • 1 tablespoon butter
  • 2 (6-ounce) packages ready-to-use grilled chicken strips
  • 1 cup salsa con queso dip
  • 2 tablespoons canned chopped green chiles
  • 1 chipotle pepper in adobo sauce, minced
  • Optional toppings:
  • salsa, optional, to taste
  • avocado, optional, to taste, sliced
  • French-fried onions, optional, to taste

Directions

Step 1 -Scrub and pierce the potatoes and place them on a microwave-safe plate.

Step 2 -Microwave the potatoes, uncovered, on high, turning once, until tender, about 15 minutes.

Step 3 -In a large skillet, sauté the pepper strips and the sliced onions in the butter over medium heat, until crisp and tender, about 5-7 minutes.

Step 4 -Stir in the chicken strips, the queso dip, the chilies, and the chipotle pepper and cook until the mixture is heated through, about 3 minutes.

Step 5 -With a knife, cut an 'X' in each potato and fluff the pulp with a fork.

Step 6 -Spoon the chicken mixture over the potatoes and serve, topped with the salsa, the avocado, and the French-fried onions.

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