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One-pan Chicken Fajita Bombs

by Adam Bianchi featured in 12 Tasty Bombs


for 3 servings

  • 2 tablespoons
    olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 green pepper, diced
  • salt, to taste
  • pepper, to taste
  • ½ cup
    shredded cheddar cheese (50 g)
  • 4 oz
    pepper jack cheese, cubed (125 g)
  • 4 oz
    cream cheese (110 g)
  • 3 boneless, skinless chicken breasts
  • 1 tablespoon
    chili powder
  • 1 tablespoon
  • 1 teaspoon
    garlic powder

To Serve

  • salsa
  • sour cream
  • guacamole
    Calories 700
    Fat 46g
    Carbs 5g
    Fiber 0g
    Sugar 1g
    Protein 63g

Estimated values based on one serving size.



  1. Heat olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Remove from heat.
  2. Add the cheddar, pepper jack, and cream cheese to the pan, stirring until evenly incorporated.
  3. Season chicken with the salt, chili powder, cumin, and garlic powder, evenly rubbing the spices over the chicken.
  4. Slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the fajita mixture.
  5. Repeat for all chicken breasts and remove any excess fajita mixture from the pan.
  6. Heat pan over medium heat. If needed, add olive oil.
  7. Cook the stuffed chicken until chicken is cooked through and cheese is melted, about 7 minutes on each side.
  8. Serve with salsa, sour cream, and guacamole!
  9. Enjoy!




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