Chicken Chilli Smothered Baked Potatoes Recipe #339911
A terrific recipe to use leftovers from week-end bbq or to make up during the winter months as a wonderful southwestern comfort food meal.
We've been re-arranging our kitchen and trying to use up all the extras each week to keep the refrigerator and cabinet neat. This recipe was made up on the spot using leftover grilled chicken, leftover grilled corn on the cob, leftover baked potatoes, a can of Rotel tomatoes, a can of beans (I used black beans, but white, kidney, and pinto beans would work equally well).
I was able to make it in one cast iron skillet also so clean up was a snap
35 min | 10 min prep
SERVES 4 , 8 1/2 smothered potatoes
- 2 grilled chicken breasts
- 4 baked potatoes
- 1 grilled ear of corn
- 1 onion
- 2 celery ribs
- 12 ounces Rotel Tomatoes
- 12 ounces black beans
- 2 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon oil
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 cup shredded cheese
- Preheat oven to 350 degrees. Heat oil in cast iron square deep skillet and saute the onion and celery until brown. Move celery and onion to the side making a well - melt butter in the well and add flour until well incorporated and stir in milk until smooth white sauce results.
- Mix onion and celery into the white sauce and add the cut corn from the cob, the Rotel tomatoes, diced grilled chicken and the beans. Mix well and then remove the sauce from the pan while you brown the baked potatoes. Add a little oil to the bottom of the cast iron pan, cut the baked potatoes in half lengthwise and place cut side down in the oil. Cook until brown.
- Cover the potatoes with the sauce mixture and add garlic and other seasonngs to flavor and then bake in oven for 15 minutes - remove and add cheese to the top and continue to bake until the cheese is well melted and the sauce is bubbly (about 10 minutes).
- Serve with chives, sour cream, cilantro, etc.
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5 stars