twice baked chicken fajita sweet potatoes

merging two favourites into one delectable parcel, these chicken fajita sweet potatoes are a deliciously creamy way to change a meal from boring to fiesta! okay, so that sounded as cheesy as these are in cheese, but it’s the only way to best describe the flavour in these chicken fajita stuffed sweet potatoes.

Healthy and filling comfort food in the form of sweet potatoes stuffed with a chicken fajita filling. I cannot begin to tell you how amazing these are. Or were, as the case may be. Especially only being 206 calories each!

Simple to make; no chef skills required. Just good-sized sweet potatoes and an oven. This recipe is so versatile, it’s a no fail situation using raw or cooked chicken breast, peppers (capsicums) of all colours, some red onion, and tex-mex inspired flavours.

With a quicker 20-minute version, or a slower ‘hour and 15 minutes’ version, these taters will fast become a family favourite!

twice baked chicken fajita sweet potatoes
twice baked chicken fajita sweet potatoes

Twice Baked Chicken Fajita Sweet Potatoes

Chicken Fajita Sweet Potatoes | Healthy and filling comfort food and a deliciously creamy way to change a meal from boring to fiesta!
Weight Watchers: 6 sp per chicken fajita stuffed sweet potato
Servings6
Calories206 kcal
AuthorKarina – Cafe Delites

Ingredients

  • 3 whole medium-sized sweet potatoes , washed and scrubbed
  • Olive oil
  • 1/2 a red onion , thinly slice
  • 1 x 250 g | 9 oz cooked chicken breast , sliced into 1-inch strips
  • 2 cloves garlic , minced
  • 1 small red capsicum/bell pepper , sliced
  • 1 small orange/yellow capsicum/bell pepper , sliced
  • 1 small green capsicum/bell pepper , sliced
  • 1/4 cup tinned black beans , washed and rinsed
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sweet (or smoked) paprika
  • 1 cup shredded Mexican cheese (or cheddar or mozzarella cheese)
  • 1 lime , juiced
  • 1/4 cup coriander/cilantro leaves
  • Extra lime wedges to serve
  • 1 Avocado , diced (to serve – OPTIONAL)
  • Salsa to serve

Instructions

Fast Method:
  1. Wrap sweet potatoes in one piece of paper towel. Microwave on high settings for 10 minutes. Remove carefully from microwave and unwrap (being careful of the steam that will escape from inside the paper towels). Pierce all over with a fork, wrap again and microwave for a further 14-15 minutes until soft (if the centres are still a little hard, don’t worry they will continue to cook in the oven later).
Slow Method:
  1. Preheat oven to 220°C | 430°F. Spray a baking tray/sheet with nonstick spray and arrange sweet potatoes the tray. Roast for one hour in the oven, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed).
  2. While the sweet potatoes are cooking, add a small amount of oil to the pan; add the onions to a skillet/frying pan over medium-high heat. Once transparent (about 1-2 minutes), add the chicken, garlic and capsicum/peppers. Cook until the garlic is fragrant. Add in the seasonings and continue cooking until chicken is completely coated in the seasonings. Mix the beans through; take off heat and set aside
  3. Remove the sweet potatoes from the oven; allow them to cool for about 5 minutes until they are just warm enough to handle (not until they’re completely cold); and carefully slice them in half. Slice around the inside of the skin, leaving 1cm ‘wall’ around the inside of the skin. Slice small cubes into the flesh for easier removal. Scoop out the flesh and transfer it into a medium-sized mixing bowl. Set the skins aside.
  4. Add the chicken fajita mixture to the flesh in the bowl; mix it through until completely combined. Stir in the lime juice.
  5. Arrange the skins on the same baking tray/sheet, and stuff them with the fajita sweet potato mixture. Sprinkle with cheese and the coriander/cilantro leaves. Put them back into the oven for 15-20 minutes until cheese is bubbling and starting to brown (or place under the grill/broiler in the oven for golden, crispy cheese for 10 minutes).
  6. Serve with any left over coriander/cilantro leaves, lime wedges, avocado pieces and smother in salsa dip.

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