Chicken-Chili Topping
Submitted by icepalace
Loaded baked potato topping with diced chicken, green chilies, corn, and a cumin-lime mayo dressing. A no-cook Tex-Mex dinner ready in 15 minutes using leftover chicken.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
15 minGot leftover chicken and some baked potatoes? This Tex-Mex topping turns them into a full dinner without ever touching the stove.
The base is a quick cumin-lime mayo that coats everything in a creamy, slightly tangy dressing. Light mayo keeps it from getting heavy, and the lime juice plus ground cumin give it that smoky Southwestern punch. You whisk that smooth, then fold in diced cooked chicken, thawed frozen corn, and mild chopped green chilies.
Split your baked potatoes lengthwise (don’t cut all the way through), give the insides a rough mash with a fork, and pile the chicken mixture right on top. A scatter of fresh cilantro finishes it off.
This is really a “use what you have” recipe. Rotisserie chicken works perfectly here, and the whole thing comes together in about 15 minutes flat.
Chef Tips
- Use rotisserie chicken for the fastest version, or dice up any leftover grilled or roasted chicken
- Drain the canned green chilies well so the topping doesn’t get watery
- Mash the potato insides just enough to create pockets for the topping to settle into
- If you skip the cilantro, flat-leaf parsley works as a stand-in
Variations
- Add a handful of shredded pepper jack cheese on top and broil for 2 minutes until bubbly
- Swap the chicken for black beans to make it vegetarian
- Stir in diced avocado or a spoonful of salsa for extra Southwest flavor
Ingredients
Directions
In large bowl, with whisk, beat mayonnaise, lime juice, cumin, salt and pepper until smooth.
Stir in chicken, corn and chilies; mix thoroughly.
Cut baked potatoes in half lengthwise, cutting almost to base of potato.
Mash slightly with fork, leaving in skin.
Spoon chicken mixture over each potato, dividing evenly.
Sprinkle with chopped cilantro.
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