Chicken Mole Potato Skins for Cinco de Mayo #SundaySupper

Chicken Mole Potato Skins for Cinco de Mayo #SundaySupper. We are celebrating Cinco de Mayo on #SundaySupper today!! Ole!! I loooooove Mexican food, can’t get enough!!

We were all at a small Mexican store just a couple of weeks ago as Ken was hunting for some jarred whole jalapeno peppers. While there we bought lots of wonderful meals and items.

One of them was a jar of mole sauce or paste. Although I had no idea what I would make with it at all. Then I looked at this week’s event and it is Mexican!!

Mole

I started to think about that jar of mole, pictured it with chicken but then what to do with it. For some reason, potato skins popped into my head but I didn’t want them deep-fried but healthier, so here is my recipe for Chicken Mole Potato Skins.

They turned out to be absolutely fabulous. Something I will for sure make again and again. A newfound Mexican treat!! We all loved them so much!!

Plus the homemade salsa went perfectly!!! Enjoy this week’s recipes and may they take you to a little sunny spot in beautiful Mexico!!

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Chicken Mole Potato Skins for Cinco de Mayo #SundaySupper

Yield: 6 Servings

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

A delicious Mexican meal!!

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Ingredients

• 3 large baking potatoes, washed and dried
• Cooking spray
• 400 gm. of cooked chicken
• 1/4 cup mole paste
• 1 cup chicken broth
• 3/4 cup mozzarella, shredded

Salsa

• 1 cup frozen corn, defrosted
• 1 large tomato, chopped
• 1/3 large sweet white onion, chopped
• 1/2 cup cilantro, chopped
• juice of one lemon
• Salt to taste

Instructions

1. Preheat oven to 350F. Spray potatoes with cooking spray evenly and place them on a small baking pan.
2. Bake for approx. 1 hour or until done. Let cool enough to handle.
3. Mix salsa ingredients together and refrigerate. Shred chicken and set aside.
4. Mix mole with the chicken broth and heat in a medium saucepan, whisking to mix together.
5. Preheat oven to 475F. When the potato is slightly cooled slice in half lengthwise and scoop out some of the middle of the potato to the desired thickness.
6. Spray the cavities with cooking spray and return to the oven to brown, 10-15 min. Add the chicken to the mole sauce and heat through.
7. Fill the potato skins with the chicken mole and divide the mozzarella cheese among the potatoes. Broil until the cheese melts and is lightly browned, 2-3 min.
8. Top each skin with salsa and serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 571Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 106mgSodium: 636mgCarbohydrates: 66gFiber: 8gSugar: 8gProtein: 37g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Look at all the wonderful recipes to celebrate Cinco de Mayo, ENJOY!!!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

• Chipotle Roasted Chickpeas from Home Cooking Memories
• Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
• Elote (Mexican Grilled Corn) from Magnolia Days
• Esquites or Mexican Corn Salad from Kimchi Mom
• Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
• Guacamole Rice from Foxes Love Lemons
• Loaded Cheesy Nachos from Gotta Get Baked
• Lobster Guacamole from I Run For Wine
• Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}: Part 1

• Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
• Chicken Fajita Feta-ccine from Chocolate Moosey
• Chicken Mole Potato Skins from Noshing with the Nolands
• Duck Carnitas from The Girl in the Little Red Kitchen
• Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
• Fish Tacos with Lime Salsa from Curious Cuisiniere
• Lightened Up Taco Salad from Kudos Kitchen
• Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
• Pork Carnitas from From the Bookshelf

Cinco de Mayo Main Dishes {Platos Principales}: Part 2

• Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
• Roasted Poblano and Corn Lasagna from Juanita’s Cocina
• Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
• Slow Cooked Carne Asadas from Peanut Butter and Peppers
• Soft Shell Tacos from That Skinny Chick Can Bake
• Spicy Shredded Beef Chimichangas from Supper for a Steal
• Spicy Steak Fajitas from Cravings of a Lunatic
• Stuffed Poblano Peppers from Country Girl in the Village
• Tequila Lime Chicken from No One Likes Crumbley Cookies
• Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
• Tofu Tacos from Hip Foodie Mom

Cinco de Mayo Desserts {Postres}:

• Dairy-free Flan from The Not So Cheesy Kitchen
• Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
• Fried Ice Cream for a Crowd from Growing Up Gabel
• Luxuriously Healthy Chocolate Frosting from What Smells So Good?
• Mexican Brownies from Cindy’s Recipes and Writings
• Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
• Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

• Fresh & Fruity Sangria from Webicurean
• Fruity Aguas Frescas from The Foodie Patootie
• Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
• Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious