Mexican Pollo Spud

• 4 whole Baking Potatoes
• 2 whole Roma Tomatoes, Diced
• 1/2 cups Diced Yellow Or Purple Onion
• 1/2 bunches Cilantro, Chopped
• 1 whole Fresh Jalapeno, Finely Diced (optional)
• 2 whole Chicken Breast, Boneless And Skinless
• 2 Tablespoons McCormick Grill Mates Mesquite Seasoning
• 1- 1/2 Tablespoon Olive Oil
• Optional Toppings: Shredded Cheddar Cheese, Butter, Sour Cream, Pico De Gallo, Etc
• Salt And Pepper, to taste

1. Bake potatoes your favorite way.
2. I wash mine, poke them with a knife a few times then wrap them in foil.
3. Then I bake them at 400F for 1 hour or until tender.
4. While potatoes are baking, combine diced tomatoes, onions, cilantro and jalapeno together in a small bowl.
5. Wrap with plastic and place in the fridge.
6. About 15 minutes before potatoes will be done, cut up chicken into slightly large bite size pieces.
7. Sprinkle with seasoning and toss to coat.
8. Place oil in a large skillet and heat to medium high heat.
9. Once hot, place chicken in pan and cook for about 2-3 minutes on each side or until no longer pink in the middle.
10. To assemble, slice potato down the middle and then pinch the sides down and in to open it up.
11. (Unless you have steel hands you will want to use pot holders for this step.)
12. Add chicken, cheese (I like to melt my cheese a little in the microwave a little), and any other toppings that you like including desired toppings: butter, salt and pepper to taste, pico de gallo and sour cream.

baking potatoes, tomatoes, onion, cilantro, fresh jalapeno, chicken, grill, olive oil, cheddar cheese, salt

Taken from tastykitchen.com/recipes/main-courses/mexican-pollo-spud/ (may not work)