Fajita-Stuffed Chicken

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Ingredients

• 1/2 cup shredded cheddar cheese
• 2 Tablespoons canola oil (for veggies)
• 1 red pepper, diced
• 1 green pepper, diced
• 1 yellow pepper, diced
• 1 onion, diced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 ounces cream cheese
• Salsa, sour cream, and guacamole for serving
• 1/2 cup diced pepper jack cheese
• 3 boneless skinless chicken breasts
• 2 teaspoons salt
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 3 Tablespoons canola oil (for chicken)

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Instructions

1. Serve with salsa, sour cream, and guacamole!
2. Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
3. On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
4. In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
5. Heat the canola oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.

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Notes