chicken salsa baked potatoes
(1 rating)
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Everyone that comes over to try it loves it. Very filling! Simple to make!
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(1 rating)
yield
3
prep time
15 Min
cook time
1 Hr
Ingredients For chicken salsa baked potatoes
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6 clovegarlic, diced finely
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1 mdonion, diced
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2 Tbspolive oil
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3 lgchicken breasts, boneless, skinless, cut into dice sized cubes
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24 ozpace picante sauce (your choice of heat)
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1 ptsour cream (optional)
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3 lgbaking potatoes
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1 stickbutter or margarine
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1 pkgshredded cheese (cheddar, monterey jack, fiestea blend, your choice) optional
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1 canwhole kernal corn, drained
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1 pinchsalt and pepper to taste
- CHICKEN SALSA BAKED POTATOES
How To Make chicken salsa baked potatoes
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1Drain corn (a 12 ounce bag of frozen corn can be substituted for canned or even fresh taken off the cob). Into the skillet add the salsa, and corn, mix and turn down heat to medium low stirring occasionally until the potatoes are done.
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2Peel and dice garlic and onions.
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3Cut up chicken into cubes.
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4In large skillet (with lid) on medium heat, add your olive oil, garlic and onions and let cook til golden brown and filling your kitchen with their heady scent.
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5Remove potatoes from the oven and the salsa off the heat. Place on plates and ready them as you like them normally, butter, salt, pepper. Saving cheese and sour cream for later.
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6Mix the salsa and divy out even amount over each potato, then add sour cream (Im a sour creamaholic) and or cheese to taste.
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7Serve as is or add a salad on the side. Enjoy!!! (Dont have a picture yet, next time I make it will get one..lol we're usually too busy getting it ready to engulf!) lol
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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