- 3
Ingredients
- 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
- 1/2 cup shredded cheddar cheese
- 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)
- Salsa
- sour cream
- guacamole
Preparation
Step 1
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.
In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
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.
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.
Serve with salsa, sour cream, and guacamole!