INGREDIENTS
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2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
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8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
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1/3 cup olive oil
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1 1/2 tsp. salt
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1 TBS. freshly ground pepper
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1 TBS. paprika
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2 TBS. garlic powder
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6 TBS. hot sauce
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Topping:
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2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
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1 c. crumbled bacon
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1 c diced green onion