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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is from Larry Mitchell of Caldwell Idaho. He won first prize with this in a cooking contest about potatoes and it was featured in the Idaho Statesman. You can sub sliced beef for the chicken Ingredients:
4 medium potatoes, scrubbed |
1 jalapeno pepper, seeded and chopped |
1/2 cup chicken broth |
3 tablespoons cooking oil, divided |
1 red bell pepper, seeded and slice into 1/4 inch squares |
1 onion, sliced vertically (spanish sweet is the best) |
3 chicken breasts, thinly sliced (skinless and boneless) |
chopped green onion |
chopped cilantro |
salsa |
Directions:
1. Place potatoes in a stovetop steamer and cook until tender, about 45 minute Puree jalapeno and chicken broth, set aside. Heat 1 tbsp oil in saute pan add red bell pepper and saute for 1 min, stirring constantly. Remove bell pepper with slotted spoon and set aside. Add 1 tbsp oil and saute onion for 30 secs.; stirring constantly. Remove add bell pepper.
2. Place remaining oil in saute pan and add chicken. Stir fry for 1 1/5 minute Add jalapeno puree and cook 2 minute Add peppers and onions; cook 1 min longer. Place potatoes on serving plates, slash tops and squeeze open. Spoon fajita mixture on top of the potatoes. Garnish with green onions, cilantro and serve with salsa on top or on the side.
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