We have fajitas for dinner pretty regularly, especially when I was pregnant and I was horrible about eating vegetables. Sometimes I would just grill up one chicken breast for my husband and I would add some zucchini and squash to my dinner. It is such a great way to get a large serving of vegetables and they taste great! This meal is a great way to use up the leftovers. I’ll often do a similar version of this with left over steak as well, making it a Philly Cheese Steak Baked Potato! Yum!
Of course, you don’t have to use leftovers, you can make this all in one night, it just takes a little longer. The directions below are how I made it last night. I had my husband add some extra chicken to the grill on Sunday, so they were already cooked, just needed a little reheating. I made fresh onions and peppers and a lazy guacamole. I find it pointless to put all the effort into a fabulous guacamole when you’re going to cover it up with a strong flavored sauce such as this sriracha cream sauce. I just take the avocado, mash it up with some salt and pepper and call it guacamole. I would rather have the good stuff as a dip, but on this dish, you’d never miss all the goodies mixed in.
The sriracha cream sauce is what makes this dish! It is DELICIOUS! I may have had a spoonful or two to taste test. Gotta make sure it’s well flavored! Our family likes a lot of spice, but the recipe below is more of a medium spice. If you like things hot, add an addition tablespoon or two of sriracha. If you like a more mild heat, start with one or two teaspoons of sriracha.
CHICKEN FAJITA BAKED POTATO WITH AVOCADO AND SRIRACHA CREAM SAUCE (serves 4)
4 russet potatoes
2 TBS olive oil, plus more for brushing
1 large yellow onion, thickly sliced
2 large green peppers, thickly sliced
2 chicken breasts, grilled and sliced
2 avocados, mashed with salt and pepper
1 cup shredded cheese of choice
1/2 cup light sour cream
1/3 cup light mayonnaise or greek yogurt
1 TBS sriracha
1/2 tsp red pepper flake
kosher salt
pepper
Preheat oven to 425. Microwave your washed potatoes for 8 minutes. Brush the potatoes with a light coat of olive oil. This gives them a shiny crisp skin after baking. Bake on the center rack for 20-25 minutes, until fork tender.
Mix sour cream, mayo or yogurt, sriracha, red pepper flake, and salt & pepper to taste in a small bowl.
Heat a large saute pan on medium high heat. Add 2 TBS olive oil, onions, and peppers. Flavor with salt and pepper. Saute until peppers begin to soften and onions are golden, approximately 8-10 minutes. Add chicken at very end, stirring into vegetables and allowing to reheat for a couple minutes.
Remove potatoes from the oven, slice open, and top with onions, peppers, and chicken. Sprinkle with 1/4 cup cheese. Top with guacamole and sriracha cream sauce.
simmer & savor 