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
shredded cheddar cheese (50 g)
4 oz
pepper jack cheese, cubed (70 g)
4 oz
cream cheese (115 g)
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

1 of 2

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.
3 months ago Helpful (3)
Deaundra Fields

Instead of cooking this in a skillet, I cooked it in the oven at 425 degrees for about 20-25 minutes. It came out perfect!
4 days ago Helpful (1)
rollandv

It was great, but as recommended it is better to leave the chicken seasoned overnight.
1 month ago Helpful (0)
Ana Filigrana

These were a mess, they tasted good but I would not recommend or make again
1 month ago Helpful (0)

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