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Fabulous Food Friday #51

Delicious, delicious, delish! That’s the best way to describe this recipe. You know me…I like to try to recreate dishes that I have had at restaurants. When we first moved to Texas (the first time) Ian’s mom had taken us to Jason’s Deli. I hadn’t ever heard of it, but I was informed that you are safe to get any of the “spuds” your first time. I got the Plain Jain, but then the more we ate there, I started to gravitate to the Pollo Mexicano (with the sour cream and pico de gallo on the side…because I am not cool enough to like those things, but Ian does). Here is my version and I think it’s pretty comparable. If you are not one of the fortunate souls to have a Jason’s Deli in your area…I am sad for you. Very, very tasty food!

Mexican Pollo Spud

4 large baking potatoes

2 chicken breasts (boneless and skinless of course)

2-3 TBSP McCormick Grill Mates Mesquite seasoning or your favorite Mexican seasoning

1 1/2 TBSP olive oil

2 tomatoes, diced (whatever is your favorite kind…I used the on-the-vine kind, but roma is very good)

1/2 yellow or purple onion, finely diced

about 1/2 bunch of cilantro, chopped

1 fresh jalapeno, finely diced optional

cheddar cheese, shredded

sour cream




Bake potatoes your favorite way. I wash mine, poke them with a knife a few times then wrap them in foil. Then I bake them at 400 for 1 hour or until tender. While potatoes are baking, combine diced tomatoes, onions, cilantro and jalapeno together in a small bowl. Wrap with plastic and place in the fridge. About 15 minutes before potatoes will be done, cut up chicken into slightly larger bite size pieces. Sprinkle with seasoning and toss to coat. Place oil in a large skillet and heat to medium high heat. Once hot, place chicken in pan and cook for about 2-3 minutes on each side or until no longer pink in the middle. To assemble, slice potato down the middle and then pinch the sides down and in to open it up. (Unless you have steel hands you will want to use pot holders.) Add desired butter, salt and pepper to taste. Top with chicken, cheese (I like to melt my cheese a little in the microwave a little), pico de gallo and sour cream. Then dig in!

Since I am failing at providing a dessert recipe every time, I am just going to post them whenever I have made something…which I don’t think is going to be any more frequent than it already is. I would love some feedback from you all of what you have tried and liked here. Maybe you haven’t liked anything and let me know that too…maybe. I have had a request for more appetizer items so be expecting that soon!

Happy Easter weekend!

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  • Reply
    HIGH STRUNG, low key
    April 5, 2010 at 5:32 pm

    Amy I love coming to visit your site. And seeing what wonderful things you create to eat! We've tried a few at our house….and most of the time it's been successfull! Here are just a few of the things that we've tried and kepted….Cheeseburger pockets (though I'm the only that liked them) christmas crunch, Chocolate peppermint cookies,(my 11year old loves these along with the frozen hot chocolate, she can't wait until summer to have it again because I wouldn't make it during the winter!) Jello salad (I made that for our relief society dinner and had many people ask for the recipe) and I love your snickerdoodle cookies, I've been looking for a new one to try for years and I will keep yours. Yes most of the things that we've tried are desserts but I'm sure that will change. Thanks for all the time that you spend doing your blog! You do a wonderful job.

  • Reply
    HIGH STRUNG, low key
    April 5, 2010 at 5:33 pm

    I forgot to sign it MaryEllen West High strung low key is me, i'm going to have to change that.

  • Reply
    April 7, 2010 at 3:41 am

    You should try a chicken cordon bleu. I'd like to see your rendition of it! My recipe is super simple….just slice the chicken breast in half, put sliced cheese in the middle, wrap with bacon & top with italian bread crumbs.

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