1/2cup salsa(shelf-stable salsas are better than fresh salsa for this recipe)
1cupcrushed tortilla chips,
Preheat oven to 400°F. Spray a 9x13 baking dish with nonstick cooking spray.
In large 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, pepper jack, or monterey jack cheese can be substituted for the cheddar cheese.