Buffalo Chicken-Stuffed Sweet Potato
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Satisfy your Tex-Mex cravings with this better-for-you play on buffalo chicken nachos! Cook down Bell & Evans Ground Chicken Breast Meat with a hot sauce and chipotle-spiked tomato sauce, then layer that deliciousness over nutrient-packed baked sweet potatoes. Add your favorite fixings, like dairy-free sour cream, scallions and cilantro, for pops of texture and color.
Ingredients
- 1 Pkg Bell & Evans Ground Chicken
- 4 large Sweet potatoes
- 2 TB Olive oil, divided
- 2 1/2 tsp Salt, plus more, to taste
- 3/4 cup Tomato sauce
- 1/4 cup Hot sauce
- 2 Chipotles, from a can of chipotles in adobo sauce, minced
- 1/2 tsp Black pepper, divided
- 1/2 cup Dairy-free sour cream, optional
- 2 Green onions, chopped
- 1/4 cup Pickled jalapenos
Preparation
- Preheat the oven to 425°F and line a baking sheet with aluminum foil. Prick the potatoes with a fork. Rub the potatoes evenly all over with 1 tablespoon oil, and season with 1 teaspoon salt. Bake until tender and fork inserted easily comes out, about 45 to 50 minutes. Let cool for 5 minutes before handling. Split tops of potatoes open with a knife.
- Heat remaining oil in a large skillet over medium-hight heat. Add the chicken, and cook, breaking up into small crumbles with a wooden spoon until fully cooked, about 8 minutes. Stir in the tomato sauce, hot sauce and chipotle, and cook until coated, about 1-2 minutes. Season with remaining salt and pepper.
- Top the sweet potatoes evenly with the chicken mixture. Garnish with a dollop of the sour cream, green onions, jalapenos and cilantro. Serve and enjoy.
