About fajita stuffed chicken
You’ll need bamboo or wooden skewers, cut in half and soaked in water for an hour. Get them soaking before you get started.
Turn the oven on and let’s get started. You can see the full recipe below.
Begin by sautéing the peppers and onions. While they’re cooking, pound the chicken until it’s uniformly one quarter inch thick. Sprinkle each piece with taco or fajita seasoning. The more you use, the spicier it will be.
Arrange the peppers and onions on each piece, sprinkle with cheddar cheese and roll them up. Secure with the skewers, then roll the chicken in salsa, and then coat each one with crushed tortilla chips.
Brown the chicken in the same skillet you used for the veggies, about 2 minutes per side. If the skillet you use is oven proof, you can just pop them in the oven. If it isn’t, place the chicken breasts in a greased baking dish.
Bake for twenty minutes, or until the chicken is cooked through. Remember to remove the skewers before serving!
What’s in fajita stuffed chicken?
- Green and red bell peppers
- Red onion
- Boneless skinless chicken breasts
- Taco seasoning or fajita seasoning
- Cheddar cheese
- Tortilla chips
I betcha do! Grilled peppers and onions just make everything good. Try:
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- BBQ Bourbon Grilled Chicken Stuffed with Peppers and Onions
- Vegetarian Stuffed Peppers — Southwestern
- Southwestern Stuffed Peppers with Chicken and Quinoa
- One Pan Sausage and Rice with Sweet Peppers
- 1 tablespoon olive oil
- 1/2 red bell pepper, sliced into 1/2-inch strips
- 1/2 green bell pepper, sliced into 1/2-inch strips
- 1/2 medium red onion, sliced into 1/2-inch slices
- 4 boneless skinless chicken breasts
- 2 tablespoons fajita or taco seasoning
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup salsa (shelf-stable salsas are better than fresh salsa for this recipe)
- 1 cup crushed tortilla chips,
- Preheat oven to 400°F. Spray a 9x13 baking dish with nonstick cooking spray.
- In large oven safe skillet over medium high heat, heat oil and saute onion and peppers until tender, 10-12 minutes.
- Split each chicken breast across, but not through, and open like a book (be careful, you can easily cut yourself doing this!). Season both sides of the chicken with fajita or taco seasoning.
- Arrange peppers and onions on one side of chicken, and sprinkle with half of cheese. Fold chicken breast over to cover fillings. Place in prepared baking dish.
- Pour salsa over stuffed chicken breasts, and sprinkle with crushed chips.
- Bake 30 minutes, remove from oven, and sprinkle with cheese. Return to oven and bake for another 5-8 minutes or until internal temperature of chicken reaches 165ºF when checked with an instant read thermometer. Let rest 5 minutes before serving.
- Mexican blend cheese can be substituted for the cheddar cheese.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.