Fajita Stuffed Chicken

I’ve made it a point to not blog about any ‘Tasty’ recipes from Facebook.

…until now, that is.

I couldn’t help but share this recipe with all of y’all. It’s really good. The bold amount of chili powder used to coat the chicken may scare some of you away, but have no fear—the creamy cheeses stuffed inside this chicken breast totally calm the spicy down.

I don’t really like green bell pepper, so I stuck with the sunny, vibrant colored peppers: red, yellow and orange. The original recipe called for green, red and yellow, so I just subbed in some orange in place of the green.

I also found a killer deal on “quesadilla cheese” at Aldi (I’m extremely broke right now) so I subbed out the pepper jack for the quesadilla cheese and handful of shredded cheddar.

If you find yourself having leftover cheese-pepper-onion mix, just do what I did: make a quesadilla! It works out swimmingly and tastes wonderful.

Fajita Stuffed Chicken

• 2 large boneless, skinless chicken breast
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 small onion, diced
• 4 oz. cream cheese
• 1/2 cup quesadilla cheese
• 1/2 cup cheddar cheese
• 2 tsp. garlic powder
• 2 tsp. cumin
• 2 tsp. chili powder
• 1 tsp. salt
• 1/4 tsp. pepper
• olive oil, for cooking
• salsa, for serving

1. Heat about 2 TBS. olive oil over medium heat. Add all of the bell pepeprs and onion and cook until translucent, about 3-5 minutes. Transfer veggies to a bowl.
2. Add cream cheese, cheddar, and quesadilla cheese to bowl of cooked veggies. Stir until well combined.
3. In another large bowl, combine chicken, salt, pepper, cumin, garlic powder, and chili powder. Rub spices all over chicken until well coated.
4. Cut a slit (about a 2″ pocket) into each chicken breast, making sure not to cut all the way through. Spoon cheesy-veggie mixture into the slit, packing it in there well. Close slit with fingers (it’s ok if it doesn’t quite close).
5. Heat another 2 TBS. olive oil (in same skillet as earlier) over medium high heat. Add stuffed chicken breasts and cook until browned, about 5 minutes.
6. Flip chicken and cook on other side for another 5-6 minutes, or until chicken is browned thoroughly and juices run clear. Serve stuffed chicken breasts with salsa.

If I wasn’t so sloppy flipping stuff in a skillet, this would’ve ended up being a really beautiful meal. I love all of the color of the bell peppers and the red-clay color of the chili powder crusted chicken.

I had two monstrous chicken breasts, but you could probably fill three to four regular sized ones with the cheese filling. You could also serve this alongside some guac and maybe some rice and beans, but the chicken itself is really filling—probably from all of that cheese!