CHICKEN FAJITA SWEET POTATO SKINS RECIPE BY TASTY
Here's what you need: sweet potatoes, red bell pepper, yellow bell pepper, green bell pepper, onion, chicken breast, mozzarella cheese, olive oil, chili powder, cumin, garlic powder, salt, pepper
Provided by Mercedes Sandoval
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
- Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
- Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
- Mix the fajita seasoning ingredients together.
- Drizzle in olive oil. Season the boats and veggies.
- Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
- Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
- Shred the chicken with 2 forks and mix together with the veggies.
- Fill up sweet potato boats and top with mozzarella cheese.
- Bake for 5 more minutes, or until cheese is melted.
- Garnish with your favorite toppings (we used guacamole and cilantro).
- Enjoy!
Nutrition Facts : Calories 585 calories, Carbohydrate 71 grams, Fat 20 grams, Fiber 11 grams, Protein 33 grams, Sugar 24 grams
BAKED SWEET POTATOES WITH STEAK FAJITA FILLING
Food blogger Alessandra Peters created this gluten-free supper of baked sweet potato and spicy filling. It's super-easy and contains 4 of your 5-a-day
Provided by Alessandra Peters
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Wash the sweet potatoes, prick them with a fork all over, then rub with a little olive oil and season generously. Wrap each potato in tin foil and bake on a baking tray for 45-55 mins until soft.
- To make the marinade, put the lime juice, chilli powder, garlic powder, cumin, 1 tbsp olive oil and a generous pinch of seasoning in a bowl. Mix everything together, then pour half the marinade into a second bowl. Add the steak to one of the bowls and mix well. Add the onions and peppers to the other bowl and mix to ensure everything is evenly coated. Cover both bowls in cling film and chill in the fridge until needed.
- When the sweet potatoes have about 20 mins left to cook, heat the remaining 1 tbsp olive oil in a large frying pan over a medium heat. Add the onion and pepper mixture, cook for 12-15 mins, stirring often, until they go soft and start to glisten and brown, then tip onto a plate. Wipe the pan clean with some kitchen paper, add the steak and cook for 3-5 mins, stirring often. Add the onions and peppers back to the pan for a few mins before serving, then remove from the heat and stir through most of the coriander.
- Mash the avocado in a bowl with a fork. Add a good pinch of salt and the rest of the coriander.
- To serve, halve each sweet potato lengthways, mash the insides with a fork, then top with a spoonful of the steak fajita mixture and a dollop of mashed avocado. Enjoy!
Nutrition Facts : Calories 578 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 13 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
SWEET POTATO FAJITAS
If you're having a vegetarian over to dinner or just want to try something new, these fajitas are perfect. Sweet potatoes are a great substitution for chicken and beef. We loved the texture and flavor of the potatoes with their crispy edges against the melty cheese and the sliced peppers and onions. Add some salsa and cool sour...
Provided by April McIver
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Toss sweet potato cubes with 1 Tbsp olive oil and 2 tsp fajita seasoning to coat.
- 2. Spread on a baking sheet and bake at 350 for 45 minutes.
- 3. Meanwhile, cut your bell pepper and onion and prepare your tortillas.
- 4. When the potatoes are almost done heat 2 tsp oil in a large cast iron or another type of heavy skillet over medium high until it just starts to smoke. Add bell pepper and onion.
- 5. Cook about 5 minutes, stirring very frequently, until done through with nice browned spots. How done is up to you.
- 6. You can serve your fajitas as separate ingredients to be assembled or put them together like tacos. A tortilla, some potatoes, some bell pepper and onion, and any toppings you'd like.
FAJITA-STUFFED SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425˚ F. Place the sweet potatoes on the middle rack and bake until easily pierced with a knife, 25 to 30 minutes.
- Meanwhile, combine the butter, lime zest, cilantro and a pinch of salt in a small bowl. Mix well.
- Toss the steak with the fajita seasoning and 1/2 teaspoon each salt and pepper. Heat the vegetable oil in a large cast-iron skillet until very hot. Add the steak and cook, undisturbed, until browned on one side, 2 to 3 minutes. Toss and cook until browned all over, 2 more minutes. Remove the steak to a plate and discard all but about 1 tablespoon of the pan juices. Add the red onion, bell peppers and jalapeño to the skillet; season with salt and pepper and cook until softened, 6 to 7 minutes. Return the steak and any accumulated juices to the pan and toss to reheat, 1 to 2 minutes.
- Cut a slit down the center of each potato. Open the potatoes and mash the flavored butter into the flesh with a fork. Divide the potatoes among plates and top with the steak-vegetable mixture and the other toppings. Serve with tortilla chips and lime wedges.
Nutrition Facts : Calories 520, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 105 milligrams, Sodium 546 milligrams, Carbohydrate 45 grams, Fiber 9 grams, Sugar 14 grams, Protein 29 grams
OVEN-BAKED SWEET POTATO FAJITAS
Vegetarians needn't miss out on the joy of tortilla wraps- we use peppers, onions and sweet potato topped with feta and soured cream
Provided by Lucy Netherton
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Chop the veg into chunky wedges and toss in a large bowl with the oil, vinegar and fajita seasoning. Arrange in a single layer on a large baking tray and cook for 40 mins, turning halfway through.
- Meanwhile, warm the wraps following pack instructions. Once the veg is cooked, sprinkle with coriander, then roll up in the wraps with a dollop of soured cream, some lettuce and crumbled feta on top.
Nutrition Facts : Calories 544 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 26 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium
FAJITA SWEET POTATOES
Make and share this Fajita Sweet Potatoes recipe from Food.com.
Provided by gailanng
Categories Yam/Sweet Potato
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees.
- Slice each potato in half lengthwise and the cut each half into three thick wedges. Try and keep the wedges relatively even sized.
- Pour enough olive oil over the potatoes so that each wedge is coated.
- Sprinkle fajita seasoning over the potatoes as evenly as possible; tossing to coat.
- Bake in a single layer until potatoes are fork-tender with a light caramelized crust on the outside, about 30 minutes.
- Serve immediately.
Nutrition Facts : Calories 201.3, Fat 10.2, SaturatedFat 1.4, Sodium 71.7, Carbohydrate 26.2, Fiber 3.9, Sugar 5.4, Protein 2
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- Preheat a large skillet over high-heat. Once the surface is very hot, add the seasoned vegetables and immediately turn the heat down to medium. Sauté the vegetables until they are tender and slightly blackened, about 6-8 minutes.
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