Hopefully, my good friend Jon doesn’t read my blog. Of course, he’s not one to get embarassed easily, so I doubt he’d mind that I’m about to make fun of him anyway.
I’ve tried to avoid it, but for some reason I can’t shake thinking of him every time I open a can of chipotle peppers in adobo sauce. Here’s why:
Jon, bless his heart, is an avid Iron-Chef-er-but-never-winner. Yes, he watches the TV show, but I’m referring to the cooking competitions we had back in the day when I lived in Chicago. I think he enjoys the hanging-out more than the competing anyway, but nonetheless he makes a concerted effort to make something that’s tasty. And while he never admits it, he’s actually a pretty good cook who knows a helluva lot about food.
Unfortunately, Jon has a running record of being in the bottom 3 more often than any other competitor. He even started taking pride in it; I think he knew his food was good, and the reason he probably did so poorly was the lack of visual appeal. If I took a picture of every dish he’s made, I guarantee they’d all be housed atop a blue plate with few or no garnishes. His last dish in March was no exception.
But! It wasn’t what he entered into the competition that brought me to tears of laughter (well, and agony…), it was what he tried to make and fortunately tossed into garbage. He had this great idea for Battle Plantains (note that blue dish in the last picture, bottom left!) that involved some sort of plantain-chipotle-saucey-thingie, and in theory it didn’t sound like it could possibly go wrong. Of course, the exception to that supposed theory would be when said competitor loads somewhere between a half and a full CAN of chipotle peppers in adobo sauce into a blender with a couple of plantains. Despite multiple attempts to save the goopy mess, there was no retaliation; the chipotles won fair and square and for a short period of time, I thought I wasn’t going to get the taste out of my mouth.
Luckily, after a few minutes the taste was gone, and after a few weeks I was able to think positively about chipotle peppers again. (ps – yes, I am exaggerating, a little.) I found a recipe from way back when I wrote on recipe cards rather than online that consisted of a potato salad of sorts – a baked sweet potato, opened up, loaded with a shredded chicken salad that’s been tossed in a chipotle pepper vinaigrette. Apparently, it’s not only scrumptious, but it’s healthy too. And while I do tend to go a little on the heavy side when it comes to the chipotle pepper measuring, this time I thought of Jon throwing his dish into the trash, and I cut it back a bit.
It was a wise choice; a wise choice indeed.
Mexican Chicken Salad over Baked Sweet Potatoes
Adapted from Weight Watchers years ago, serves 4
time commitment: 1 hour (20 minutes active)
4 medium sweet potatoes
1 T + 2t olive oil, divided
1 lb chicken breast
1 medium red onion, sliced into thin half moons
1/4 cilantro, chopped
1 T chopped chipotle peppers in adobo sauce
1 garlic clove, minced
2 T fresh lime juice
1 T water
1/2 t sugar
salt and pepper
Preheat oven to 375 F. Place potatoes on rack in middle of oven and bake until tender, about 45 to 50 minutes.
Meanwhile, heat a medium skillet and add 1 T olive oil. Cook chicken, set aside, and cool. When cool enough to touch, pull chicken into shreds. Put chicken, onion and cilantro in a medium bowl; set aside.
Put chipotle pepper through sugar in blender container or bowl of a food processor and blend until smooth. Season with salt and pepper. Pour dressing over chicken mixture and toss to coat.
Cut a slit in each potato and top each with a heaping 3/4 cup of chicken mixture.