These chicken fajita sweet potatoes combine two favorites into one sinfully delicious package, transforming a bland meal into a fiesta! These chicken fajita stuffed sweet potatoes have a flavor that can only be best described as being as cheesy as they are in cheese.
Sweet potatoes packed with a chicken fajita filling are a delicious, nutritious take on comfort food.
I can’t even begin to describe how incredible Twice Baked Chicken Fajita Sweet Potatoes are. Or, as the case may be, were. especially with only 206 calories per serving!
Easy to prepare; no culinary expertise necessary. A simple oven and some decent-sized sweet potatoes.
This recipe can be made using raw or cooked chicken breast, peppers (capsicums) of all colors, some red onion, and tex-mex-inspired flavors without ever going wrong.
These potatoes will quickly become a family favorite, whether you cook them for 20 minutes or an hour and 15 minutes.
Fry the chicken filling for your tacos.
Your sweet potatoes can be microwaved or roasted. Scoop out the flesh, combine it with the fajita filling, and then reassemble the tacos. or, perhaps, the way they were.
Add some additional fajita mix over top for flavor. grate some cheese on top.
Then into your oven once more to melt that cheese.
A party with pistols firing in the air is started on your tongue by all of the flavors and ingredients.
Add some chopped cilantro (coriander) and avocado cubes to these chicken fajita sweet potatoes, then sprinkle lime juice over everything.
Serve the dish with your preferred salsa dip to finish.
However, I find that watching the cheese pull is my favorite part.
Ah yes. Pulling a cheese pull.
Try these Cheesy Bacon Bolognese Stuffed Sweet Potatoes after you’ve finished with the Chicken Fajita Sweet Potatoes. Or try a Huevos Rancheros Tortizza for the ultimate Tex-Mex breakfast!
INGREDIENTS of Twice Baked Chicken Fajita Sweet Potatoes
- 3 whole medium-sized sweet potatoes, washed and scrubbed
- Olive oil
- 1/2 a red onion, thinly sliced
- 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 for Twice Baked Chicken Fajita Sweet Potatoes
- One paper towel should be used to wrap the sweet potatoes. 10 minutes on high in a microwave. Carefully take out of the microwave and unfold (be careful of the steam that will escape from inside the paper towels). If the centers are still a little hard, don’t worry; they will continue to cook in the oven later. Pierce all over with a fork, wrap again, and microwave for an additional 14 to 15 minutes, or until soft.
- Set the oven to 220 C/430 F. Sweet potatoes should be arranged on a baking sheet or tray that has been coated with nonstick spray. Roast in the oven for one hour, or until soft (check them after 40 minutes, pierce with a fork, and continue roasting if needed).
- Add a little oil to the pan and the onions to a skillet or frying pan over medium-high heat while the sweet potatoes are cooking. Add the chicken, garlic, and peppers/capsicum once it has become transparent (approximately 1-2 minutes). Cook the garlic until it is aromatic. Once the seasonings have been added, simmer the chicken for a further few minutes. Completely combine the beans; turn the heat off and set aside.
- The sweet potatoes should be gently cut in half after being removed from the oven and allowed to cool for about 5 minutes, or until they are just warm enough to handle. Slice the skin from the inside out, leaving a 1 cm “wall” all the way around. For simpler removal, cut the flesh into small cubes. Scoop out the meat, then place it in a mixing dish of around medium size. Discard the skins.
- Mix the chicken fajita mixture completely with the bowl’s contents after adding it. Add the lime juice and stir.
- Put the skins in a single layer on a baking sheet or tray and fill them with the fajita sweet potato mixture. Cheese and cilantro/coriander leaves should be added. Set them back in the oven for a further 15-20 minutes, or place them on the grill or broiler for 10 minutes to get golden, crispy cheese.
- Serve with any remaining cilantro or coriander leaves, lime wedges, avocado chunks, and salsa dip.