Chicken Tinga Loaded Baked Potato

A robust Chicken Tinga is combined with a baked potato for a Chicken Tinga Loaded Baked Potato extravaganza.  Treat yourself with this explosion of flavor in our fusion classic where Mexico meets the American loaded baked potato.

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This Chicken Tinga recipe is part of a kinda authentic but easy Chicken Tinga series. The recipe is incredibly easy and perfect for busy families.  You just make a big batch of this two-ingredient taco meat and use all week.  What you do with the Chicken Tinga the rest of the week is up to you.  I have made tacos, burritos, Chicken Tinga Salad and Loaded Chicken Tinga Street Fries.

Chicken Tinga is known as Tinga de Pollo in Puebla, Mexico.  It is a taco and tostada filling made with shredded chicken, smoked jalapeños, adobo sauce and onions.  Often it is garnished with available ingredients such as crumbly fresh cheese, green onions, avocado, juice from fresh limes, cilantro and anything else you can imagine.

Today we are merging an American classic with a Mexican classic.  Diplomacy through good food.

For tips on how to bake a potato, check out this article.

“You don’t need a silver fork to eat good food.”

• -Paul Prudhomme

Busy weeks are easy peasey with life hacks like this one.  I hope this one is helpful to you like it has been to me.

Bon Appetit!

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Chicken Tinga Loaded Baked Potato

Yield: 1 potato per person

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

A robust Chicken Tinga is combined with a baked potato for a Chicken Tinga Loaded Baked Potato extravaganza.  Treat yourself with this explosion of flavor in our fusion classic where Mexico meets the American loaded baked potato.

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Ingredients

• 1 medium russet potato or 2 small red potatoes per person
• oil
• 1 Tbs butter per person
• salt & pepper to taste
• Chicken Tinga Recipe

OPTIONAL GARNISHES

• avocado or guacamole
• sour cream
• cheddar or cotija cheese
• green onions, sliced
• cilantro
• fresh lime juice

Instructions

1. Rub oil on potatoes and prick holes with a fork or knife.
2. Cook potatoes in microwave until fork tender, about 8 minutes on high.  You may also bake these in the oven at 375F for 45 minutes or so.
3. Cut potatoes in quarters lengthwise, spread butter on hot potatoes and sprinkle with salt and pepper as desired.
4. Add about 1/2 cup Chicken Tinga per potato and garnish as desired.

Notes

This is a very versatile recipe.  Have fun and experiment with your own toppings.  Cheddar and bacon would be sublime, don't ya think?  How about scallions and ranch dressing?

Nutrition Information:

Yield: 2 Serving Size: 1 Potato
Amount Per Serving: Calories: 711Total Fat: 43gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 68mgSodium: 565mgCarbohydrates: 63gFiber: 13gSugar: 6gProtein: 24g

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