How to Make Fajita-Stuffed Chicken?

 

Ingredients

for 3 servings

• 2 tablespoons canola oil, for veggies
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, diced
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 4 oz cream cheese(110 g)
• ½ cup shredded cheddar cheese(50 g)
• ½ cup pepper jack cheese(50 g), diced
• 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, for serving
• sour cream, for serving
• guacamole, for serving
• 
  
• Method
• Heat the canola oil (for the veggies) 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.
• 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!
• Enjoy!