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
Units
Scale
- 4 boneless chicken breasts
- 1/2 red pepper, sliced
- 1/2 green pepper, sliced
- 1/2 orange pepper, sliced
- 1/2 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.