A plate of Mexican Chicken Stuffed Sweet Potatoes

Hands On:

30 minutes

Total Time:

30 minutes

Serves:

Ingredients

2 medium sweet potatoes (about 12 oz. each)
1 ¼ cups cups Hy-Vee fresh pico de gallo, divided
¾ cup Hy-Vee canned no salt added black beans, drained and rinsed
½ cup shredded Hy-Vee rotisserie chicken
1 ½ tsp salt-free fajita seasoning, divided
½ cup Hy-Vee finely shredded Mexican cheese, divided
¼ cup Hy-Vee sour cream
½ tsp fresh lime juice
Fresh cilantro, for garnish
Lime wedges, for serving

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Preparation

Scrub sweet potatoes; pat dry. Pierce potatoes all over with a fork. Place potatoes in a microwavable-safe baking dish; cover with plastic wrap. Microwave on HIGH for 13 to 15 minutes or until fork-tender.

Stir together 3/4 cup pico de gallo, black beans, chicken and 1 tsp. fajita seasoning in a medium microwave-safe bowl; cover with plastic wrap. Microwave on HIGH for 1½ to 3 minutes or until hot.

Cut potatoes lengthwise in half. Place each potato, cut sides up, on a microwave-safe serving plate. Slightly fluff inside of potatoes with a fork. Sprinkle each potato half with 2 Tbsp. cheese. Top with chicken mixture and remaining ¼ cup cheese. Microwave each potato, uncovered, on HIGH for 1 to 2 minutes or until cheese is melted.

Stir together sour cream, lime juice and remaining ½ tsp. fajita seasoning in a small bowl. Top potatoes with remaining ½ cup pico de gallo and sour cream mixture. Garnish with cilantro and serve with lime wedges, if desired.

Nutrition Facts

Serves: 2

Amount Per Serving
Calories:		325
% Daily Value*
Total Fat: 10g		13%
	Saturated Fat: 5g
	Trans Fat: 0g
Cholesterol: 38mg		13%
Sodium: 645mg		28%
Total Carbohydrate: 47g		17%
	Dietary Fiber: 9g	32%
	Sugars: 10g	20%
Protein: 14g		28%