Idaho Potato Fajitas
By Yankee Magazine|Mar 24 2003|
Yield
4 servings
Ingredients
4 medium-size potatoes, scrubbed
1 jalapeno pepper, seeded and chopped
1/2 cup chicken broth
3 tablespoons oil, divided
1 red bell pepper, seeded and cut into 1/4-inch chunks
1 sweet Spanish onion, sliced vertically
2 whole boneless, skinless chicken breasts, thinly sliced
chopped scallions and chopped fresh cilantro for garnish
salsa
Instructions
Place the potatoes in a stovetop steamer or in the oven and cook until tender, about 45 to 55 minutes. In a blender, puree the jalapeno and broth; set aside. Heat 1 tablespoon of the oil in a large skillet and add the pepper. Cook for 1 minute, stirring constantly. Remove the pepper with a slotted spoon and set aside. Add 1 tablespoon of the oil and saute the onion for 30 seconds, stirring constantly. Remove and add to the pepper. Place the remaining 1 tablespoon oil in the pan and add the chicken. Stir-fry for about 2 minutes. Add the jalapeno puree and cook for 2 minutes more. Add the pepper and onion and cook for 1 minute more, or until the chicken is thoroughly done.
Place the cooked potatoes on a serving plate, slash the tops, and squeeze open. Spoon the fajita mixture on the potatoes, garnish with the scallions and cilantro, and serve the salsa on the side.
Notes
Larry Mitchell won $1,000 for this recipe, which originated when he was making dinner for his children, ran out of tortilla shells, and had to make do. (Necessity is the father of invention.)
