other-recipes
Al Pastor Skillet Potatoes
Ingredients
16 OZ. or 2 Cups Tyson Fully Cooked Al Pastor Diced Chicken
2 Cups Southern Hashbrowns, Frozen Diced Potatoes
1 Cup Mozzarella Cheese
1 Cup Shredded Queso Quesadilla Cheese
1/4 Cup Cilantro
1/2 Cup Pre-made Guacamole
1/2 Cup Red Onion, Finely Diced
1/4 Cup Mexican Crema -or- Sour Cream
3 TBSP. Vegetable
1/4 Cup Cotija Cheese (Optional)
Skillet al pastor chicken and crispy potatoes topped with melty mozzarella/queso, finished with crema, guacamole, cilantro, red onion, and cotija. Smoky, creamy, crunchy with every bite.
Directions
1.Heat the Skillet:
Heat a 12-inch non-stick skillet with 3 tablespoons of vegetable oil over medium-high heat.
2. Cook the Potatoes:
Once the oil is hot, add 2 cups of frozen Southern-style hashbrowns in a single layer.
Cover with a lid and cook for 5 minutes.
Turn the potatoes and cook for an additional 5 minutes until they start turning golden brown.
3. Add the Chicken:
Add the Tyson Fully Cooked Al Pastor Diced Chicken to the skillet.
Cover and cook for an additional 5 minutes until the chicken is warmed through.
4. Prepare the Toppings:
While the chicken is warming up, finely dice the red onion and chop the fresh cilantro.
If using, crumble the cotija cheese.
5. Mix in the Cheese:
Once the chicken is warmed, mix in the mozzarella and queso quesadilla cheese until it is melted and evenly distributed.
6. Add the Toppings:
Top the skillet with the diced red onion, chopped cilantro, and a drizzle of Mexican crema or sour cream.
Add the pre-made guacamole and, if desired, sprinkle with cotija cheese.
7. Serve:
Serve the Al Pastor Skillet Potatoes immediately and enjoy!
