Fajita Stuffed Chicken… is that even a thing?! Well I just made it a thing and it’s delicious! Juicy chicken, rubbed with spices and filled with sautéed bell peppers and chilies. It’s a fajita lovers twisted dream! Amazing I know, and to top it off we are hosting a giveaway with American Kitchen! The two pans showcased in today’s post will be going to someone special!
So let’s talk about this fajita stuffed chicken. Anything “stuffed” tends to be on the ostentatious side. Think party food- jalapeño poppers, cream puffs, stuffed mushroom caps, you get the jist. The mixing of various flavors and textures makes things fun, interesting and little bit indulgent. Keep this dish in mind as a main course for your next dinner party or fiesta!
Now let’s take a minute to discuss these beauties. I have had the privilege to own 2 American Kitchen Cookware pans. The above 12 inch Stainless Steel Sauté Pan (I’m totally obsessed with) and the below 10 inch non-stick frying pan (an essential kitchen staple). Thanks to American Kitchen Cookware, we are giving away one of each to a lucky winner! (Scroll to bottom of post to enter)
If you are anything like me, I like to research the products I buy. I’m not an impulsive buyer, I like to think about think about my purchases and find the right quality product at the right price – it’s a process. I’m usually more invested in my research when they are products that I use on a daily basis and will keep for years. (We are looking for a house right now and I can’t even tell you the number of hours I’ve spent looking!)
If you are looking to freshen up your pan inventory, I suggest American Kitchen Cookware. Their parent company- Regal Ware has been around for over 100 years and they manufacture here in the USA- hence the name American Kitchen! They maintain the highest of standards when sourcing their steel and I can attest to its beauty and quality! And if any doubts remain, they have a lifetime warranty.
How to make Fajita Stuffed Chicken
I love a good non-stick skillet. I use mine daily- eggs for breakfast, grill cheese, veggies, you name it. Such a versatile pan. To make these party-on fajita chicken breast, start by sautéing your veggies. Once cooked to desired softness, mix with a generous amount of pepper jack cheese and green chilies.
Now that your filling is made, fillet your chicken breasts- not completely, just far enough to make a pocket. Rub each side with a generous about of spices. I used paprika, chili powder, garlic powder, cumin as my rub then sprinkled a little freshly ground sea salt and pepper on each side.
After generously seasoning your chicken, fry in a little olive oil for about 5 minutes on each side or until throughly cooked. This sauté pan was a rockstar for this dish. The deep sides are amazing about keep in the heat and oil in the pan. I love love that it comes with a lid. This pan is also oven-proof! When my chicken is done the pan can be placed in the oven to stay warm while I finish up the rest of the meal.
I highly recommend garnishing your fajita stuffed chicken with fresh tomatoes, cilantro and most importantly lime wedges. Add in a side of mexi-rice and dinner is complete! So good you guys! I hope you give it a try and enter the giveaway below, you won’t be disappointed!
- 4-5 bone-less skinless chicken breasts
- 2 small bell peppers
- 1/2 onion
- 1.5 Cups shredded pepper jack cheese
- 1 small can green chilies
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp cumin
- salt and pepper
Thinly slice bell peppers and onions. Sauté until soften.
Mix with shredded cheese and can of green chilies.
Filet chicken breasts just shy of cutting them into 2 pieces, creating a pocket.
Rub chicken with spice mix.
Stuff with bell pepper filling.
Fry in large pan with olive oil for about 5 minutes on each side or until throughly cooked.
Garnish with lime wedges, cilantro and fresh tomatoes.
Serve and enjoy!