Name: Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle
Yield: 4 potatoes
Ingredients: 4 sweet potatoes; 1/2 red bell pepper, (thinly sliced); 1/2 yellow bell pepper, (thinly sliced); 1/2 red onion, (thinly sliced); 1 cup sliced portobello mushrooms; 1/4 cup olive oil; 2 tablespoons fresh lime juice; 1 tablespoon brown sugar; 1 teaspoon worcestershire sauce, (omit for vegetarian); 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/4 teaspoon smoked paprika; 1/4 teaspoon chipotle chili powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 garlic cloves, (minced); 1/2 cup cooked corn, (I like grilled or roasted); salsa of your choice, (I used a verde and a pineapple); 1/2 cup queso fresco cheese; 1/2 cup cherry tomatoes, (quartered); 1/2 jalapeno pepper, (diced); 2 tablespoons diced sweet onion; 2 tablespoons chopped fresh cilantro; 1 lime, (juiced); a pinch of salt; 3 tablespoons greek yogurt; 1/3 cup half and half; 1 tablespoon adobo sauce, (from a can of chipotles in adobo); juice of half a lime; zest of half a lime