This is a super-easy weeknight recipe with a Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Made this for a company and they all loved it. I seasoned the chicken with chipotle chile and garlic salt then browned (4 minutes per side) the chicken before baking. Combined green chilies with cheese to stuff put remaining combo on top of chicken then added a little more cheese and Salsa. I used a Mexican cheese blend. My chicken breasts were thick so besides browning I also baked for 40 minutes. Delicious!
Servings: 4 | Prep: 10 mins | Cook: 30 mins | Total: 40 mins
4 boneless, skinless chicken breasts
1 1/2 cups shredded pepper jack cheese
1 (4 ounces) can dice green chile peppers, drained
1 tablespoon dry fajita seasoning
Preheat the oven to 350ºF (175ºC). Coat a 9-inch square baking dish (or similar size) with cooking spray.
Make a deep cut into the side of each chicken breast half to form a pocket or ‘purse’. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
Bake uncovered for 30 minutes in the preheated oven until the chicken juices run clear, and cheese is melted and lightly browned.
Per Serving: 334 calories; 18.8 g total fat; 120 mg cholesterol; 792 mg sodium. 4.3 g carbohydrates; 35.4 g protein
This was an awesome quick and easy meal! Others mentioned they didn’t get the idea of the fajita mix but I think the burst of fajita mix you got with the chicken was great. I also made with the sour cream Mexican rice which made it the perfect meal. This has the potential to become a weekly meal