One-pan Chicken Fajita Bombs Recipe by Tasty

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Ingredients

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 (50 g) shredded cheddar cheese
4 oz (70 g) pepper jack cheese, cubed
4 oz (115 g) cream cheese
3 boneless, skinless chicken breasts
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic powder

To Serve

salsa
sour cream
guacamole

Preparation

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

Tips

Felicia Sarah

Try to make sure the chickens are big enough to stuff and cook one at a time....also let season on the chicken sit over night to ensure consistent flavouring.
1 month ago Helpful (2)
Idrissa Turner

I shredded my chicken so it wouldn’t be too big for my kids.
15 days ago Helpful (0)
Feefee Harper

i would recommend cutting the chicken breast in half because it took forever to cook in the pan because the meat was so thick. by the time it was done most of the filling had melted out.
1 month ago Helpful (0)
meme_boi

Be careful with how much cheese you put in
1 month ago Helpful (0)

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