Ingredients
4 large baking potatoes1-1/2 cups frozen pepper strips1 medium onion, halved and thinly sliced1 tablespoon butter2 packages (6 ounces each) ready-to-use southwestern chicken strips1 cup salsa con queso dip2 tablespoons canned chopped green chiles1 chipotle pepper in adobo sauce, mincedOptional toppings: Salsa, sliced avocado and french-fried onions
Preparation
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
In a large skillet, saute pepper strips and onion in butter until crisp tender. Stir in the chicken strips, queso dip, chilies, and chipotle pepper. Heat through.
With a sharp knife, cut an X in each potato; fluff pulp with a fork. Spoon chicken mixture over potatoes and serve with toppings of your choice.
