Chicken Street Corn Potato

gluten-free ⓘ

2 meals

From a reel by Rileys Stupid Recipes — watch the original

Ingredients

• 2 boneless skinless chicken thighs
• Coat in oil
• Cusos Tequila Lime (or your favorite taco rub)
• 1 large russet potato
• Coat in oil
• more seasoning
• 1 can Del Monte street corn
• 12 oz cottage cheese (blended smooth)
• 1 tbsp Chipotle Tabasco
• 1 tbsp mayo
• 1/3 cup chopped cilantro
• 1 tbsp Tajin
• 1 jalapeño, chopped
• Juice of 2 limes

Instructions

1. Coat chicken thighs in oil and taco seasoning, then air fry at 400°F for 12 minutes.
2. Pierce holes in the russet potato, wrap it in a damp paper towel, and microwave for 8 minutes.
3. Coat the microwaved potato in oil and seasoning, then air fry at 400°F for 10 minutes.
4. Prepare the street corn mix by combining the canned corn, blended cottage cheese, Chipotle Tabasco, mayo, chopped cilantro, Tajin, chopped jalapeño, and lime juice until creamy.
5. To assemble, slice the potato open, add a layer of crema and seasoning, top with the cooked chicken, and finish with the street corn mix.