Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema
Try this Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema recipe.
Try this Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema recipe.
- salt and pepper
- 1/2 cup olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1/2 teaspoon chipotle chili powder
- 1 lime juiced
- 3 tablespoon olive oil
- 4 tablespoons greek yogurt
- 1 red pepper (sliced)
- 1 orange pepper (sliced)
- salt and pepper (taste)
- 1/2 a lime (juiced)
- 1 pound flank steak (about 1 inch thick 2)
- 1 in chipotle chili adobo (minced)
- 4 potatoes (i used both sweet potatoes and baking po
- tortilla chips (crush for serving)
- 1 ounce sharp cheddar cheese (shredded)
- cotija cheese (crumbled)
- 1 ripe avocado (skin removed and pitted)
- 1 tablespoon adobo sauce (from the can of the chipotle chilies
- Carbohydrate 13.6415389420635 g
- Cholesterol 0.153124999870556 mg
- Fat 38.0827831633085 g
- Fiber 1.90741879525474 g
- Protein 1.49639562430062 g
- Saturated Fat 5.27254456776754 g
- Serving Size 1 1 recipe (543g)
- Sodium 111.492177049404 mg
- Sugar 11.7341201468088 g
- Trans Fat 1.1433117509782 g
- Calories 390 calories
Step-by-step
- In a small bowl combine the olive oil, chili powder, cumin, brown sugar, smoked paprika, chipotle chili powder, onion powder, garlic powder, lime juice, chipotle chili in adobo and a good pinch of salt and pepper.
- Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top.
- Marinate at room temperature for an hour, or in the fridge for 2-24 hours, flipping the steak a few times to coat with marinade.
- In the meantime heat the oven to 350 degrees F. Using a fork poke 8 to 12 deep holes all over the potatoes.
- Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place the potatoes directly on rack in middle of oven.
- Place a baking sheet on the lower rack to catch any drippings.
- Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
- Remove from the oven and let sit 5-10 minutes.
- While the potatoes bake make the crema, in a food processor or blender combine the greek yogurt, avocado, lime juice, adobo sauce, pepper and salt.
- Puree until smooth. Add a tablespoon or two of water if it is a a little thick. Taste and add more salt and pepper if desired. Set a side.
- About 10 minutes before the potatoes come out of the oven, place a large cast iron pan or heavy bottom skillet over high heat.
- Add a tablespoon of oil to the pan and let it heat up for 1 minute.
- Add the steak, frying on each side for 3 minutes, or to desired doneness. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned.
- Remove from pan and let sit, tent with foil for 5 minutes then slice thin strips on an angle.
- Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the red and orange peppers.
- Let them sear for 1 minute before stirring, then stir 2 or 3 times as the veggies sear, cooking for 5-6 minutes total.
- Once the peppers are cooked add the sliced steak back to the pan and cook 1 minutes, just to heat through.
- Remove from the heat.
- To assemble, slice the potatoes in half, but not all the way, Scoop out the insides and add to a bowl.
- To the bowl add the 4 tablespoons butter and a pinch of salt and pepper.
- Mash well and then return the potatoes to their skins, being careful not to tear the potatoes totally in half.
- Top each potato with the steak and peppers, shredded cheddar cheese, crushed tortilla chips and a dollop of the avocado crema.
- Garnish with crushed tortilla chips and crumbled cotija cheese.
- Dig in!
Steak Fajita Stuffed Baked Potatoes: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like searching for a pot of gold at the end of a rainbow. But trust me, this recipe for Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema is the culinary equivalent of that pot of gold – it's surprisingly quick, ridiculously flavorful, and impressive enough for a dinner party or a simple weeknight dinner. The beauty of this dish lies in its simplicity and versatility. You can prep the marinade and crema ahead of time, making weeknight cooking a breeze, even after a long day at the office or running kids around.
The star of this show, the steak, is wonderfully tender and juicy, thanks to a quick and flavorful marinade that infuses the meat with smoky, spicy, and tangy notes. The marinade itself is a work of art, a simple blend of olive oil, chili powder, cumin, brown sugar, smoked paprika, and chipotle chili powder. The smoky depth of the paprika, the warmth of the chili powder, and the subtle sweetness of the brown sugar create a symphony of flavors that will make your taste buds sing. And don't forget the lime juice – it cuts through the richness of the steak and adds a refreshing zest.
The baked potatoes, the perfect vessel for this delicious filling, are cooked to fluffy perfection, with crispy skin that yields satisfyingly to the fork. Once they are baked, you simply scoop out the insides, mash them with a little butter and seasoning, and stuff them with the heavenly steak fajita mixture. It's a truly satisfying experience, the kind that makes you want to savor every bite.
And then there's the crema! Oh, the crema! This creamy, dreamy avocado chipotle crema is the perfect finishing touch, adding a cool and refreshing contrast to the warm, flavorful steak and potatoes. The creamy avocado blends beautifully with the tangy Greek yogurt, while the chipotle chili adds a subtle kick of heat. It's an effortless yet sophisticated sauce that elevates the entire dish to another level.
This dish is also wonderfully adaptable. Feel free to experiment with different vegetables. Bell peppers are a classic choice, but you can also add onions, zucchini, or even mushrooms for extra depth and texture. If you prefer a milder flavor profile, reduce the amount of chipotle chili powder in the marinade. And if you’re not a fan of cotija cheese, a sprinkle of shredded Monterey Jack or cheddar cheese would be a delicious substitute.
But the best part of this recipe? It's incredibly versatile. It can easily be adapted to fit your dietary needs. For example, you can easily make it gluten-free by skipping the tortilla chips or using gluten-free alternatives. And for a vegetarian option, simply replace the steak with seasoned grilled portobello mushrooms or halloumi cheese. The possibilities are endless!
So, whether you're a busy professional, a stay-at-home mom, or just someone who loves delicious food without the fuss, this Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema recipe is a must-try. It's a dish that’s as satisfying as it is stunning and one that is sure to become a family favorite.
Beyond the Recipe: The Joy of Simple Weeknight Dinners
In our fast-paced world, finding time for anything other than work, kids, and other commitments can be challenging. But the simple act of preparing a delicious, home-cooked meal can be surprisingly therapeutic and rewarding. This recipe is my go-to for when I need a quick and tasty dinner that doesn’t require hours of prep time or complicated techniques.
This recipe is more than just a meal; it's a chance to reconnect with myself and my family. While the potatoes bake, I can take a few minutes to relax, maybe listen to some music or catch up on a good book, all before I have to assemble the final dish. This makes dinner time a real pleasure, and that’s just as important as the food itself.
The beauty of this recipe is that the leftovers are just as delicious the next day. Perfect for a quick lunch or a light dinner. So, ditch the takeout menus and embrace the joy of simple weeknight dinners. Your taste buds (and your sanity) will thank you!
