Friday, June 27, 2014

Sweet Potato Skins Stuffed with Adobo Chicken, Spinach and White Cheddar

Hi there, crazy mom here!  We have been enjoying summer and enjoying our family!  I've been a bit busy chasing after my running toddler!  He is now saying "trash," puts silverware away in random drawers, enjoys when I set off any alarm in the kitchen, and tries desperately to "help" touching the tongs to every surface he can reach.  I guess this is a good sign that Colton is enjoying the cooking process.  I cannot wait till he can clean too!

We are huge sweet potato fans in my house.  They are ridiculously nutritious, beautiful and SO versatile.  This recipe was adapted from as I modified the chili in adobo, and bumped up the greens content.  Stuffed skins are a great way to impress with leftovers.  Leftover greens, roasted chicken from last night, that last bit of cheese in the fridge.  The options are endless.

Sweet Potato Skins Stuffed with 
Adobo Chicken, Spinach and White Cheddar

3 large sweet potatoes
about 1-1/2 cup chopped cooked chicken
1/4 cup olive oil
2 cloves garlic minced
1 whole canned chipotle pepper, minced, with 1 tbls of sauce
1 tsp dried oregano
1 tsp cumin
2 tsp chile powder
1/2 tsp salt
1/4 tsp pepper
3 cups fresh spinach, wilted
5 oz sharp white cheddar cheese, grated

Scrub your sweet potatoes (the bigger the better) and place them on a cooking sheet in the middle rack of the oven at 400 for 45-50 min depending on the size.  They should be still firm but able to stab with a fork or skewer.

Once they cool, slice in half long ways and carefully scoop out the middle.  I like to leave a little flesh in there.

Next mix in your filling ingredients.  If you have kids, you might mix all but the chili for one of the skins, then add the adobo into the mix for the others.  Chicken should be chopped, and greens should be wilted (sauté pan with an little olive oil for a few minutes on medium heat).  Dump all your spices in and mixy mix.

Re-fill the skins with your chicken mixture.  Top with sharp white cheddar.  Back into the oven at 400 for 10-12 min.  Oh heaven, these are so tasty!

Oh sweet sweet-potato, you did it again.  Incredible!

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