INGREDIENTS
2
large Idaho baking potatoes
Olive oil
Coarse salt
Aluminum foil
6
chicken strips
Salt
Fresh cracked black pepper
1 cup
shredded Mexican cheese mix
2
jalapenos
1
ripe avocado
1/2 cup
chopped green onion
Pico de gallo:
1
large tomato
1/2
small white onion
1 tbsp
fresh minced cilantro
Salt
1 tsp
lime juice
1/4 tsp
chipotle chili powder
1/4 tsp
cumin