Adapted from facebook.com
red pepper, diced
green pepper, diced
yellow pepper diced
oz. cream cheese
c. cheddar cheese, shredded
c. pepper jack cheese, shredded
chicken breasts cut in half ¾ of the way to make a pocket for stuffing
teaspoons each: cumin, salt pepper, garlic powder and chili powder.
Heat oil in large saute pan. Saute peppers and onions. Place in a large bowl. Sprinkle with salt and pepper. Stir in cream cheese, cheddar cheese and pepper jack cheese. Set aside. Sprinkle breasts with seasonings. Stuff chicken pockets with cheese mixture. Fry chicken in hot pan for 5 minutes on each side. Serve with salsa, sour cream and guacamole on the side.