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Fajita-Stuffed Chicken

Ingredients

for 3 servings

  • 2 tablespoons canola oil, for veggies
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 onion, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 4 oz (110 g) cream cheese
  • ½ cup (50 g) shredded cheddar cheese
  • ½ cup (55 g) pepper jack cheese, diced
  • 3 boneless, skinless chicken breasts
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 3 tablespoons canola oil, for chicken
  • salsa, for serving
  • sour cream, for serving
  • guacamole, for serving

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Preparation

  1. Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
  2. Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
  3. In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
  4. On a cutting board, slice a pocket in the chicken horizontally.
  5. Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
  6. Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
  7. Serve with salsa, sour cream, and guacamole!
  8. Enjoy!
 

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