Fajita Stuffed Chicken

Fajitas are one of my husband’s favorite things to eat. Probably in his top three. So what do I do? Mix it up! My husband loves it when I put a new twist on one of his favorites (not really).

Fajita Stuffed Chicken
a Rachel’s Recipe Original

bamboo/wooden skewers, cut in half and soaked in water for an hour
1 red pepper
1 green pepper
1 red onion (You can use a yellow onion, but the I think the red ones are pretty.)
3-4 boneless skinless chicken breasts (Get one for each person you plan to serve. Well, maybe two if you’re feeding adult males. I bought the thin cutlets–less pounding required.)
~2 tablespoons of taco seasoning or fajita seasoning
sharp cheddar cheese, sliced, diced, cubed, or shredded (It really doesn’t matter.)
1/2 cup of your favorite salsa
1 cup tortilla chips, crushed

1) Preheat oven to 400*
2) Saute onion and peppers in a little olive oil until tender.
3) Pound chicken until it is about 1/4 inch thick.
4) Sprinkle each chicken breast with taco seasoning (~1/2 Tbsp). Obviously, the more you use, the spicier it will be.
5) Arrange some of the peppers on the seasoned side of the chicken (you won’t use them all). Place cheddar cheese on top of peppers. Like so:

6) Roll up, starting with the narrow end, and secure with 1-2 skewer halves (you could use cooking twine too, but that is still on my wish list).
7) Roll each chicken piece around in salsa, and then coat in crushed tortilla chips.
8) Brown briefly (1-2 minutes on each side) in an oven-proof skillet over medium-high heat.
9) Transfer to oven (if you don’t have an ovenproof skillet, you can transfer to a baking dish) and bake for 20-25 minutes until chicken is cooked through. Remove skewers prior to serving!
I served this with the traditional fajita toppings, in the form of a salad: lettuce, avocado, and tomato. We also ate the remaining peppers and onions on the side.
Verdict: This was so good! I loved how crispy and tasty the crushed tortilla chips were on the outside of the chicken.
Husband’s take: He still prefers traditional fajitas, but he went back for seconds, so it couldn’t have been so bad.
Changes I would make: None that I can think of. Maybe pound the chicken even thinner so I could cram more veggies inside.
Difficulty: Easy-moderate.
   
When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

7 comments

  1. I think that's the most colorful plate of food I have ever seen! Nice job!

  2. This looks great! Can I come over for dinner next time you make this?!!? :)

  3. Uhh yeah Autumn! Bring those precious girls and your husband and we'll make it a party! Tomorrow work for you? ;)

  4. Pingback: TodaysMama.com - 10 Stuffed Chicken Breast Recipes

  5. Pingback: 10 Stuffed Chicken Recipes for Guests or Family Dinners! - The Weary Chef

  6. This is amazing! Just made it for dinner and it was such a hit! So delicious! Thank you so much!

  7. Pingback: Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes - Rachel Cooks

Leave a Reply

Your email address will not be published. Required fields are marked *