INGREDIENTS

2 1/2 oz. Mission® Pre-cut Unfried Yellow Corn Tortilla Chips (06941)  
2 tsp. Southwest Seasoning   
4 oz.  Milk  
4 - 10 oz. Russet Potatoes  
4 oz. Mexican-blend Cheeses or grated Cheddar Cheese  
1 oz. fresh Cilantro , chopped 
1 oz. Green Onion , chopped 
1/2 oz.  Garlic , minced 
 Salt and Pepper to taste  
8 oz. Precooked Southwest Seasoned Chicken , diced (optional) 
 Salsa to garnish 
 Sour Cream to garnish 

DIRECTIONS

1.) Fry Mission® tortilla chips in a deep fat fryer heated to 350º F. Fry until crisp, about 40 seconds. Remove from oil and drain. Sprinkle with any Southwest or Pico de gallo seasoning.

2.) Position rack in top third of oven and preheat to 425° F. Pierce each potato several times with a fork. Bake on rack until tender, about 1 hour. Remove potatoes and maintain oven temperature.

3.) Cut open each potato lengthwise down the side. Scoop potato from skins placing into large bowl, leaving skins aside. Mash potato with milk. Mix in cheese, cilantro, onions, optional chicken, salt, pepper, and garlic.

4.) Fill potato skin shells with potato mixture, mounding in center. Top with chips. Return stuffed potatoes to oven and bake until heated through, about 20 minutes.

5.) Top potatoes with salsa and sour cream to serve.

Recipe Using Same Product(s)

• 

  Spicy Tofu Veggie Nacho Skillet

• 

  Massaman Chicken Curry Nachos

• 

  North African Spiced Chips with Harissa Salsa

• 

  Drunken Shrimp & Scallop Salsa with Hot Tortilla Chips

• 

  Southwestern Spiced Stuffed Seckel Pears