I make so many variations of stuffed chicken breasts (because, hello, they are easy to make ahead!), but this Fajita Stuffed Chicken is probably my favorite. It’s got my favorite Mexican flavors all rolled into one easy to make dish. I prep this meal ahead on Sundays and roll the stuffed chicken breasts in plastic wrap, to package individually. I then refrigerate for up to 2 days. On the night I plan to serve them, I remove the plastic wrap, place on a baking sheet, and bake. I typically serve these with my Mexican Cauliflower Rice, but if I’m short on time, I love to serve it with Trader Joe’s Mexican Style Roasted Corn with Cotija Cheese. Or even better, serve it with both!
To start prepping this recipe, chop the onion and bell peppers. Dice the pepper jack cheese and measure out the spices and cheddar cheese. Quick prep tip: If you can’t be bothered with mixing up the spices yourself, Penzy’s Fajita Seasoning is a perfect substitution!
Next up, sautés the veggies over medium-high heat until they begin to char. You want that yummy fajita veggie flavor!
Once the veggies are cooked, you will combine the cream cheese, cheddar cheese, pepper jack cheese, and veggies. My kids are pretty picky about any sort of “spicy” in their food, so I typically mix everything except the pepper jack cheese and stuff their chicken first. Then, I add the pepper jack to the cheese/veggie mixture before stuffing the remaining chicken breasts. Once you’ve stuffed the chicken, sprinkle the top with the spice mixture. Don’t be shy! Place on a baking sheet and bake at 375 for about 25-30 minutes, or until cooked through.
When they come out of the oven, they are super ooey-gooey and oh so delicious!
Fajita Stuffed Chicken
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
2 Tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1/2 cup shredded cheddar cheese
4 oz pepper jack cheese, cubed
4 oz cream cheese
4 boneless, skinless chicken breasts
1 Tbsp chili powder
1 Tbsp cumin
1 tsp garlic powder
To serve:
Salsa
Sour Cream
Guacamole
Instructions
Preheat the oven to 375 degrees. Set out 4 oz of a cream cheese block to soften while you prep the veggies.
In a large skillet, heat the olive oil over medium high heat. Add the peppers and onions and cook until softened and beginning to char. Remove from the heat.
In a mixing bowl, combine the cream cheese, cheddar cheese, and pepper jack cheese cubes. Add the veggie mixture and mix to combine well.
Slice a pocket lengthwise in the chicken breast. Stuff with the veggie and cheese mixture. In a small bowl, combine the spices. Generously sprinkle the spices over the stuffed chicken. Place on a baking sheet and bake at 375 for 20-30 minutes, or until the chicken is cooked through. Serve topped with salsa, sour cream, and guacamole.