Mexican Pollo Spud Recipe

Name: Mexican Pollo Spud
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 whole Baking Potatoes, 2 whole Roma Tomatoes, Diced, 1/2 cups Diced Yellow Or Purple Onion, 1/2 bunches Cilantro, Chopped, and more.

Yes, Mexican Pollo Spud falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Pollo Spud

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions