Grilled Hassleback Fajita Stuffed Chicken - cooking recipe

Ingredients

chicken, preperation
2 boneless skinless chicken breasts
1/2 red bell pepper
1/2 poblano pepper
1/2 yellow pepper
1/2 cup queso fresco, shredded
1/2 red onion
marinade, preparation
1 teaspoon chili powder
1/3 teaspoon cumin
1/3 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/3 teaspoon salt
1/3 teaspoon ground black pepper
1 tablespoon olive oil
sweet potato, preperation
1 large sweet potato
1 teaspoon olive oil
1/2 yellow pepper
1/2 red pepper
1/2 poblano pepper
1/2 cup black beans
1/2 cup corn
1/2 cup grape tomatoes
1/4 cup cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili lime seasoning
salsa, and garnish
1/4 cup cilantro
1/2 cup picante sauce
cream, sauce mixture
3 ounces adobo sauce
3 ounces sour cream
dressing for sweet potato
1/2 tablespoon olive oil
2 tablespoons lime juice
1/2 teaspoon chili lime seasoning
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon dried cilantro

Preparation

Combine all the DRY ingredients for the marinade preparation first.
Blend sour cream and the La Costena In Adobo Sauce Chipotle Peppers in a food processor to make into a creamy spread. Put in refrigerator until time to serve.
Mix about 1/2 teaspoon of the marinade powder, before adding olive oil, to the shredded queso cheese. Toss the cheese and powder to mix well.
Add olive oil to the marinade, then add chicken to a sealable glass container, or in a zip lock bag.
Let marinade in refrigerator for at least 1 hour.
Slice the peppers for the chicken preparation in thin slices to lay on top of the chicken.
Cube the Sweet Potatoes.
Dice the other halves of the peppers.
Preheat oven to 425.
Add cut sweet potatoes to a bowl. Toss with 1 tbsp olive oil, 1 tsp Tajin Clasico Seasoning, salt & pepper to taste.
Spread sweet potatoes on baking sheet in a single layer & bake for 30-35 minutes, stirring every 10 minutes. They are done when crisp on the outside and tender on the inside.
Lay chicken breasts on another sheet pan, and lay the long slices of peppers across the chicken in a diagonal pattern. sprinkle the Queso cheese mixture over each piece of chicken. Cook until internal temperature of the chicken reaches 165 degrees. It is best to use an electronic probe style thermometer with an alarm for this effort. You don't want to under or over cook the chicken.
While the sweet potatoes and chicken are roasting in the oven, add corn to a non-stick skillet and dry roast until browned, stirring occasionally. Approx. 10-15 minutes Time will vary depending upon if you use fresh or frozen corn.
Add all the chopped peppers and vegetables, along with corn to a large serving bowl and toss.
Once the sweet potatoes are roasted, remove from oven, let cool for 5 mins, then add to serving bowl with all other ingredients.
Pour dressing over salad, toss gently until combined. Serve room temperature.
Serve with the garnishes and the chipotle mayonnaise sauce on the side.