Fajita Stuffed Chicken
Cook Time
40
mins
Calories
588
Serving Size
3
Carbs
11.1
Fat
40.1
Protein
45.9
description
I'll take that on the inside too please :)
ingredients
- 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 cream cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup 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
directions
- 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.
- 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.
- In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
- On a cutting board, slice a pocket in the chicken horizontally.
- 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.
- 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.
- Serve with salsa, sour cream, and guacamole!
Notes:
- Put the top on the pan while you're cooking, helps make sure the chicken is cooked all the way through
- Use toothpicks to keep it closed, you don't want the filling running out of course.