Crispy sweet potato wedges loaded with leftovers from your Juicy Pulled Chipotle Chicken batch with melty cheese, salsa and soured cream. Like nachos but sweet, spicy and roasted.
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The Juicy Pulled Chipotle Chicken
This recipe is made using our Juicy Pulled Chipotle Chicken batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Juicy Pulled Chipotle Chicken batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Sweet Potato
Cheddar Cheese
Sour Cream
Salsa
Red Onion
Fresh Coriander
Lime
Olive Oil
Salt
Black Pepper
The Juicy Pulled Chipotle Chicken
This recipe is made using our Juicy Pulled Chipotle Chicken batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Juicy Pulled Chipotle Chicken batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Sweet Potato
Cheddar Cheese
Sour Cream
Salsa
Red Onion
Fresh Coriander
Lime
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
The Juicy Pulled Chipotle Chicken
This recipe is made using our Juicy Pulled Chipotle Chicken batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Juicy Pulled Chipotle Chicken batch recipe. Cook once and you'll have access to more quick and easy recipes.
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Step 1.
Make the Juicy Pulled Chipotle Chicken.
Step 2.
Heat the oven to 200°C.
Step 3.
Finely slice the red onion an dpop in a small bowl. Add the juice of 2/3 lime over, mixing well. Leave to pickle.
Step 4.
Trim the sweet potatoes and slice into wedges. Tip onto a baking tray, drizzle with olive oil and season with salt and black pepper. Toss to coat, then roast for 20–25 mins until tender and golden.
Step 5.
Meanwhile, warm the pulled chipotle chicken in a saucepan over a low heat until piping hot. Finely grate the cheddar. Pick the coriander leaves and set aside.
Step 6.
Once the wedges are ready, divide between plates and scatter over half the grated cheddar. Top with the hot pulled chicken, dollops of soured cream and salsa, then finish with remaining cheddar and coriander.
Drain the liquid from the pickled red onions and scatter over each plate.
Step 7.
Serve with extra lime wedges for squeezing.
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Notes (1)
L
Luca L.
15 days ago
this was delicious! added some guac as well.
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