I love Mexican food, something about the way all the spices work together, the fresh lime, the cilantro, the jalapeños…yum!

I have had to make a lot adjustments in my cooking in order to make the meals “me” friendly. The great thing about that was that it took me out of my comfort zone and got me experimenting with different ingredients and flavor combinations.  Sometimes the experiments work and sometimes they don’t – but the times when they work really well and others enjoy it is the best feeling.

Below is a recipe of an appetizer that I put together to share at a friend’s party.  I was so excited when everyone seemed to enjoy it, it was an example of an experiment with great results.

Give it a try, its quick, easy and packed full of flavor.

Sweet Potato base:

Sweet potatoes slices about 1/4 inch thick

Oil
Tex Mex seasoning
Garlic salt
Toss the sweet potato slices with oil, garlic salt and Tex Mex seasoning.
Bake at 425°F for 10 minutes then turn and bake for another 10.
Remove and let cool.

Tex Mex Chicken Salad:

1 boneless chicken breast boiled and shredded
1/4 cup jalapeño Greek yogurt
2 tbsp plain yogurt
1/2 lime juiced
1/2 tbsp Tex Mex seasoning
1 tsp garlic salt
Mix everything together well and adjust seasonings to taste.

Top sweet potato slices with chicken salad and a slice of tomato and jalapeño.