As you may know from a previous blog post, I love chicken quesadillas (and fajitas). They are essentially the same thing. The whole flavor profile - love it. So naturally, as I was considering my next stuffed chicken recipe, my brain gravitated toward peppers and onions and cheese. I wanted all that flavor but stuffed inside the chicken. I struggled with what to name this recipe and whether it should be quesadilla stuffed chicken or fajita stuffed chicken and went with the latter. And let me tell you: this cheesy fajita stuffed chicken will not disappoint.
The stuffed chicken breast series: an easy, gourmet treat
But before I get into that, I'd like to welcome you to my Stuffed Chicken Breast Series. Yes, I'm going all in with stuffed chicken breast recipes. A while back, I posted an Easy Baked Chicken Cordon Bleu which is my mom's recipe and I've always loved it. So awesome. Now, I want to dedicate some time and attention to more stuffed chicken breast recipes and techniques.
For example, there are methods to choose from. The first is butterfly, stuff & fold, like my cordon bleu. Next option, slice down the top of breast to make a pocket, stuff crumpled tin foil into the pocket, sear it, then add the filling into the pocket. This seems like it will work if you have a creamier filling. Lastly, there is the rolling method: butterfly the breast, pound it thin, lay out/spread your filling onto the chicken, then roll the breast. For this type of technique your filling should lay flat and not be bulky. There are so many exciting combinations and methods to try! Also, yes, there are many more variations on how best to stuff your boneless chicken breast. These are simply a jumping off point!
When I smell peppers and onions, "a sort of frenzy begins"
Back to how awesome the fajita flavor profile is. Something happens when I cook onions and peppers together. I feel like the vampires from Twilight when they describe what happens when they smell human blood. "A sort of frenzy begins" is how Edward worded it. I feel the same exact way with certain things I cook. Peppers and onions are one of them. I go crazy for that smell... and a sort of frenzy begins. My head perks up, I look around curiously, my pupils dilate and I take a deep, deep breath. I can smell it. I can almost taste it. And I can't wait to finish cooking so I can EAT IT!
There are other components. The sear of the chicken, the hint of fresh cilantro in the air after I've chopped it for garnish. The lime wedge when I squeeze it onto the chicken. Even the soft aroma of the melty cheese.
This is a super easy dinner to put together and definitely kid and teen friendly. There's a lot you can do for add-ons too. Sour cream, salsa and beans to name a few! Enjoy!
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Cheesy Fajita Stuffed Chicken
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 portions 1x
Description
This cheesy fajita stuffed chicken is a simple and delicious dinner to prepare. The smoked cheddar and fresh lime puts it over the top! You'll love it!
Ingredients
- 4 boneless chicken breasts
- ½ red pepper, sliced
- ½ green pepper, sliced
- ½ orange pepper, sliced
- ½ onion, sliced
- 1-2 limes, cut into wedges
- 2 cups shredded smoked cheddar cheese
- 1 teaspoon fajita seasoning (see note #1)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1-2 tablespoons chopped cilantro, optional
- 1-2 tablespoons olive oil (more if needed)
- Salt and pepper to taste
NOTE: You need an oven safe pan for this recipe if you want LESS DISHES. And who doesn’t want that?
Instructions
- NOTE: My video shows all these steps very well.
- Cut your red, orange and green peppers in half and slice into thin strips.
- Cut your onion in half and slice into thin strips.
- Shred the smoked cheddar cheese.
- Using your kitchen scissors, trim any fat from around the edges of the chicken breast.
- For the chicken. You’ll want to cut a pocket along the side of the chicken breast. If there is a chicken tenderloin on your breast, be sure to cut the pocket on the opposite side as that. The tenderloins are delicate. I usually cut the initial pocket, then I take my knife and push it a little deeper on the second cut so the pocket is big enough for the filling. Be very careful here – you don’t want to cut all the way through the chicken or make a hole in the top or bottom. Remember: we’re making a pocket. (My video shows this whole process)
- Put 1-2 tablespoons of olive oil in a pan on medium heat. Add the peppers and onions and give a stir. Season with salt and pepper to taste here. Cook for about 8-10 minutes until they’re soft and slightly charred. Set aside in a bowl.
- Make the seasoning for the chicken. Add garlic powder, fajita seasoning and cumin to a small ramekin (bowl). Mix well with a fork.
- Time to stuff the chicken. I divided my smoked cheddar cheese into two bowls. Most of it is to stuff inside the chicken. But I set aside a little to add cheese to the top later. Evenly distribute the smoked cheddar inside the pocket of each chicken breast. Do the same with the peppers and onions. I had a little extra pepper/onion mixture and served them on the side at dinner.
- After the chicken breasts are stuffed, we should sprinkle the seasoning on the TOP of the chicken only. I did add a drop of olive oil to tops of the chicken, smoothed it with my hand and sprinkled the rub on the chicken.
- Put a little olive oil in a pan and set heat to medium-high. Let the pan get hot. Add the stuffed chicken breasts SEASONED SIDE DOWN.
- Once all the chicken is in the pan, add the seasoning to the other side of the chicken.
- Let the chicken sear and get a nice crust on it for about 2-3 minutes or so. Don’t fuss with the chicken and keep checking it. Let it get browned. Then turn the chicken and let it cook for another 2-3 minutes.
- If you’re using an oven-safe pan, put the whole pan in a pre-heated oven at 375 degrees for about 15-20 minutes. If not, just put the chicken in a baking dish. When the chicken has an internal temperature of 165 degrees it’s ready to eat.
- Take the chicken out of the oven and add the remaining smoked cheddar cheese to the tops. Put it back in the oven to melt for a few minutes.
- While the cheese is melting, cut some lime wedges to serve on the side. Fresh squeezed lime on this is essential (imho).
- Finely chop some fresh cilantro for garnish as well. I know cilantro isn’t everyone’s cup of tea so if you don’t like it – don’t use it.
- Once the smoked cheddar is melted on top of the chicken – it’s time to eat! Serve with your favorite rice or side salad! Or go indulgent with sour cream, salsa, guac and beans!
Notes
- The fajita seasoning. I used what I had on hand which is a Roasted Garlic & Chipotle Seasoning. Any fajita or taco seasoning will do here as they all have similar flavor profiles. Typically, fajita seasoning already contains salt which is why I didn’t add salt to the rub. If you’re using something without salt, just taste it and add salt if needed.
- The peppers. I only used half of each pepper. You can use the whole pepper and serve any additional peppers and onions on the side if anyone wants additional toppings.
- The smoked cheddar. I bought one 6-ounce block and I got two cups of shredded cheese out of it. If you want more cheese, buy two blocks! I prefer buying a block of cheese and shredding it fresh. The smoked cheddar blocks are usually in the cheese section at the grocery store with the feta, goat cheese and fresh mozzarella. Occasionally, I will see it in the dairy section of the grocery store too.
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