Return to Content

Idaho Potato Fajitas

by

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.

Additional 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.)
Updated Monday, March 24th, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111