Main Dishesclosetcooking
BBQ Chicken and Mexican Street Corn Salad Stuffed Sweet Potatoes
Tender roast sweet potatoes stuffed with smokey BBQ chicken and melted cheese topped with a Mexican street corn salad!
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- skillet
📝 Preparation Steps
1
Scrub the sweet potatoes clean, pat dry, poke with a fork a few times, place on a baking sheet and bake in a preheated 400F/200C oven until tender, about ⏱️ 45-60 minutes.
2
Cut the potatoes in half, mash the insides, top with the chicken mixed with the BBQ sauce, followed by the cheese, before returning to the oven until the cheese has melted, about ⏱️ 5 minutes.
chicken, cooked and shredded or sliced2 cups
3
Top the sweet potatoes with the corn salad, pickled red onions, and guacamole and enjoy!
corn (about 3 ears), cut from the cob2 cups
4
Melt the butter in a heavy skillet over medium-high heat, add the corn and let it sit until charred, about ⏱️ 5-8 minutes, mix it up and let it char again, about ⏱️ 5-8 minutes, before removing from heat.
butter2 tablespoonscorn (about 3 ears), cut from the cob2 cups
5
Mix the corn, jalapeno, mayo, green onion, cilantro, lime juice, cayenne, salt and pepper.
corn (about 3 ears), cut from the cob2 cupsjalapeno, seeded and finely diced1/2cilantro, chopped1 tablespoonlime juice1 tablespoon
Nutrition Facts
calories
Calories 322
fat Content
Fat 20g
fiber Content
Fiber 3g
sugar Content
Sugars 14g
sodium Content
Sodium 451mg
protein Content
Protein 14g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 56mg
carbohydrate Content
Carbs 34g
saturated Fat Content
Saturated 7g
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