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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This Tex-Mex chicken-stuffed kumara skin recipe is an indulgent option for a lazy weekend lunch, perfect with a crisp green salad.
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place the kumara, cut-side up, on tray and bake for 50-60 minutes, or until tender.
2 Meanwhile, spray a large non-stick frying pan with olive oil and set over a medium-high heat. Sauté onion for 3-4 minutes until softened. Add chicken and cook, stirring occasionally, for 3 minutes, or until browned. Add paprika and garlic and cook, stirring, for 1 minute. Add tomatoes, corn and beans. Stir to combine. Remove from heat and set aside.
3 Remove kumara from oven and set aside to cool slightly. Scoop and roughly chop kumara flesh and add to bean mixture. Set aside.
4 Place kumara skins on baking tray. Spray with olive oil. Roast for 12-15 minutes, or until just crisp. Spoon chicken and bean mixture into skins. Sprinkle with cheese.
Make it gluten free: Check paprika and sour cream are gluten free.
Make it vegan: Omit chicken and use vegan cheese and sour cream.
Calories 592 cal
Kilojoules 2480 kJ
Total fat 22 g
Saturated fat 6 g
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