Chicken Stuffed Potato Puffs with Honey Chipotle Drizzle | Idaho Potato Commission
- Pre-heat oven to 375° F. - In a small saucepan, combine pureed chipotles, honey, orange juice, orange zest, water and salt. Let simmer on medium-high heat for 10 minutes until sauce reduces. - In...
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Cooking tools:
- Blender
- Fine-mesh sieve
- Microplane
- Citrus press
- Potato masher
- Chef's knife
- Cutting board
- Saucepan
- Oven
- Baking sheet
- Aluminum foil
- Skillet
- Measuring spoon
- Mixing bowl
- Whisk
- Fork
- Spatula
- Tongs
- Plate
- Paper towel
- Measuring cup
- Stove
Ingredients
- 1/8 cup chipotles in adobo, pureed
- 1/2 cup honey
- Juice and zest of 1 orange
- 1/4 cup water, plus 1 teaspoon water
- 1/8 teaspoon salt
- 1 teaspoon cornstarch
- 1 chicken breast, cut into 1-inch cubes
- 1/4 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/8 teaspoon chili powder
- 1 teaspoon olive oil
- 3/4 teaspoon salt, plus 1/4 teaspoon
- Pinch of black pepper
- 2 baked Idaho® potatoes (medium-size)
- 2 tablespoons cream cheese
- 2 scallions, chopped
- 1/3 cup shredded cheddar cheese
- 1 cup flour
- 2 beaten eggs
- 1 cup panko bread crumbs
- 1/2 cup olive oil
- 1/4 cup sour cream
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