Southwest Stuffed Chicken with Pepper Jack Cheese! by Katie El Haj - Musely
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Southwest Stuffed Chicken with Pepper Jack Cheese!

posted in Food & Drink
04/14/2016
  • Follow this recipe for stuffed Southwest chicken with Pepper Jack cheese!
    Follow this recipe for stuffed Southwest chicken with Pepper Jack cheese!
  • Ingredients:

    • 4 skinless, boneless chicken breasts (tenderloins removed and saved for another use)
    • 3 tablespoons olive oil, plus more for grill pan
    • 1 teapsoon lime zest
    • 1-1 ½ teaspoons lime juice
    • 1 teaspoon salt
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1 teapsoon paprika
    • ½ teaspoon granulated onion
    • ½ teaspoon granulated garlic
    • ½ teaspoon ground coriander
    • Pinch black pepper
    • 1 ¼ cup shredded pepper jack cheese
    • ½ cup black beans
    • ½ cup corn kernels
    • ¼ cup sliced roasted red peppers (from jar)
    • Pico de Gallo, lime wedges, cilantro (for garnish)

  • Directions

    Place the chicken breasts into a medium-size bowl, and add in all of the ingredients beginning with the olive oil, up to and including the black pepper, and toss to season the meat well; marinate the chicken for at least 20 minutes, or even overnight, if preparing ahead.

    Once chicken in marinated, preheat your oven to 350°, and line a baking sheet with foil and top with a wire rack.

  • Preheat your grill pan over medium-high heat, and drizzle in about 1-2 tablespoons of oil; once hot, add in the chicken breasts (work in a couple of batches, if necessary) and grill them for about 3 minutes per side, or just until golden on the outside (the chicken will not be cooked through at this point, which is fine).

  • Once the chicken is cool enough to handle, make a pocket in the thickest part of the breast, taking care not to cut all the way through, but just creating a large enough of pocket to stuff with filling; add a generous ¼ cup of the cheese, then a couple of tablespoons each of the black beans and corn, and then a few slices of the roasted red peppers.

  • Use a couple of toothpicks to secure the opening, and place the stuffed breasts onto the wire rack, and place into the oven to bake for about 8-10 minutes, or until the chicken is cooked through and the cheese is melty.

    Top each stuffed chicken breast with some of the Pico de Gallo, plus a few cilantro leaves, if desired, and a slice/wedge of lime, for garnish. Enjoy!

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