Description
This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 ½ cups shredded pepperjack cheese
- 1 (4 ounce) can diced green chile peppers, drained
- 1 tablespoon dry fajita seasoning
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
- Make a deep cut into the side of each chicken breast half to form a pocket or ‘purse’. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close
- and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning
- and then sprinkle the remaining cheese and chilies over the top.
- Bake uncovered for 30 minutes in the preheated oven
- until the chicken juices run clear
- and cheese is melted and lightly browned.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4