Recipe of the Week

Fajita – Stuffed Chicken

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Ingredients:

2 Tablespoons canola oil (for veggies)

1 red pepper, diced

1 green pepper, diced

1 yellow pepper, diced

1 onion, diced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 ounces cream cheese

. cup shredded cheddar cheese

. cup diced pepper jack cheese

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, sour cream, and guacamole for serving

Directions:

Heat the canola oil 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 and 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!


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