Chipotle Chicken Potato Skins | Sanjeev Kapoor | Sanjeev Kapoor Khazana

Potato shells topped with spicy chicken mixture and cheese.

CHIPOTLE CHICKEN POTATO SKINS

Ingredients

2 tablespoons chipotle sauce
1 boneless chicken breast
4 medium potatoes, boiled and halved
Salt to taste
Crushed black peppercorns to taste
Oil for drizzling
1 tablespoon chopped garlic
1 tablespoon lemon juice
1 tablespoon butter
1 pickled jalapeno, finely chopped
1 tablespoon chopped fresh coriander leaves + for garnishing
¼ cup grated processed cheese + for topping

Method

1. Preheat oven to 180° C.
2. Scoop out the flesh from the potato halves. Reserve the shells and flesh.
3. Place potato shells on a baking tray and sprinkle some salt and crushed peppercorns on top. Drizzle some oil in top.
4. Put the tray into the preheated oven and bake for 15 minutes
5. Place chicken breast in a bowl. Add garlic, lemon juice, chipotle sauce, salt, crushed peppercorns and butter and mix well.
6. Heat an electric griller. Place the marinated chicken breast and grill from both sides till golden and cooked.
7. Shred the grilled chicken breast and transfer in another bowl.
8. Add 3-4 tablespoons potato flesh and jalapeno and mix. Add coriander leaves and processed cheese, mix well.
9. Fill the baked potato shells with prepared chicken mixture and top with some processed cheese.
10. Put the tray into the preheated oven and bake till cheese melts.
11. Serve hot garnished with coriander leaves.

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