Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema
Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema
Steak Fajita Stuffed Baked Potatoes with Avocado Chipotle Crema
- 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
- salt and pepper taste
- 1 teaspoon smoked paprika
- 1 (2 pound) flank steak about 1 inch thick
- 1 teaspoon brown sugar
- 1/2 teaspoon chipotle chili powder
- 1 lime juiced
- 1 chipotle chili in adobo minced
- 4 potatoes (i used both sweet potatoes and baking potatoes)
- 1 red pepper sliced
- 1 orange pepper sliced
- 3 tablespoon olive oil
- tortilla chips crush, for serving
- 1 ounce sharp cheddar cheese shredded
- cotija cheese crumbled
- 4 tablespoons greek yogurt
- 1 ripe avocado skin removed and pitted
- 1/2 lime juiced
- 1 tablespoon adobo sauce (from the can of the chipotle chilies)
- Carbohydrate 53.3705532094359 g
- Cholesterol 7.48003106371764 mg
- Fat 19.7144537796621 g
- Fiber 10.4451046530969 g
- Protein 8.59223171905015 g
- Saturated Fat 3.96940149500489 g
- Serving Size 1 1 Serving (398g)
- Sodium 130.576178875101 mg
- Sugar 42.9254485563389 g
- Trans Fat 1.0936965180358 g
- Calories 404 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 the rack in the middle of the oven. Place a baking sheet on the lower rack to catch any drippings.
- 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. Remove from pan and let sit, tent with foil for 5 minutes then slice thin strips on an angle.
- About 10 minutes before the potatoes come out of the oven, 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 minute, just to heat through.
- 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!
The air was filled with the tantalizing aroma of steak fajitas, mingling with the earthy scent of roasted vegetables. My kitchen was a symphony of colors and textures, with vibrant red peppers, sweet orange slices, and succulent flank steak sizzling in the pan. As the potatoes baked in the oven, I couldn't resist peeking through the window to watch as they transformed from pale to golden brown. Each potato seemed to puff up like a miniature balloon, their skins becoming crispy and inviting.
I deftly flipped the steak, watching as it browned to perfection, its juices mingling with the fragrant marinade. The vegetables sizzled and danced in the pan, their vibrant colors intensifying as they caramelized. With each step, the flavors deepened and melded together, creating an irresistible symphony of spices. The potatoes were finally ready, their skins crisp and their insides soft and fluffy. I carefully sliced them open and scooped out the insides, creating perfect little boats to hold the savory filling. The rich, creamy avocado crema added a touch of freshness and tang to the smoky steak and roasted vegetables, completing this culinary masterpiece.
