I stumbled across this recipe this past summer and love it. It’s great when you’re looking for something different for supper, and the sweet potato mixture warms up well the next day.
Sweet potato mixture:
- 1½ Tbsp. vegetable oil, divided
- 1 white onion, diced
- 1 large poblano chili or green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1½ tsp. kosher salt, divided
- 1 medium orange sweet potato, cut into ½-inch dice
- 1 cup black beans, drained and rinsed
- ¼ tsp. ground black pepper
- 12 (6-inch) corn tortillas
- Vegetable oil
- 2 cups (6 ounces) shredded Oaxaca or Monterey Jack cheese
- Chipotle sauce
- Pico de gallo (optional)
Active time: 30 minutes
Total time: 45 minutes
Preheat oven to 400°. Heat a heavy ovenproof skillet (cast iron is ideal) over medium-high heat. Add 1 Tbsp. oil to pan, then onion and poblano chili or green pepper. Cook, stirring occasionally, until lightly caramelized. Stir in garlic and 1 tsp. salt.
In a medium bowl, toss sweet potato with remaining ½ Tbsp. oil and ½ tsp. salt. Add to skillet and cook, stirring, 1 minute, then place pan in oven and roast 15 minutes.
Meanwhile, prepare tortillas dorado: Heat a frying pan over medium-high heat. Brush 1 side of a tortilla lightly with oil and place oil side down in pan. Scatter a generous spoonful of cheese over center of tortilla and cook until cheese is melted and tortilla is lightly golden on the underside but still flexible. Place on a cookie sheet and repeat with remaining tortillas and cheese.
Remove skillet from oven and stir in black beans and black pepper (beans will warm through from the heat of the pan). Top each tortilla with sweet potato mixture, a drizzle of chipotle sauce, and a spoonful of pico de gallo (if using).
Serves 4 (or however many chicken breasts & potatoes you use)
Total time: 45 minutes (but it’s WELL worth it!)
4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
8 medium sweet potatoes (5 lbs.), or one per person
2 T. butter, cut into small pieces
2 T. light brown sugar
1/3 c. pecan pieces
1/8 tsp. cayenne pepper
- First, you need to marinate the chicken: Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning. Marinate for about 30 minutes (not much longer or the chicken may become too salty).
- Preheat the oven to 400.
- Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil (we brush it on both sides); season with salt. Cook until potatoes are tender, about 25-30 mins.
- Once the potatoes are in the oven, season the chicken breasts with pepper. Grill chicken until no long pink (we used our George Foreman grill), or pan fry them.
- By this time, the timer for your potatoes should be almost done, so you want to top each chicken breast with some bar-b-que sauce, then some shredded cheese, and some sliced green onions, a spoonful of Rotels, and then finally a sprinkle of bacon bits (the recipe calls for specific amounts, but it’s essentially however much you want on your chicken). Place the chicken in a bake-able dish or pan.
- Take the potatoes out, sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately.
- For the last 5 minutes of your potatoes’ baking time, put the chicken in the oven, too. Leave in until the cheese is nice and melted.
- Serve and enjoy!
Original recipe from the All Things Simple blog.