Fajita Stuffed Chicken with Jalapeno Queso Sauce
Stuffed with sweet peppers and onions and smothered in a spicy jalapeno queso sauce, this fajita stuffed chicken is a welcome change from regular fajita night and ready in under an hour!
Servings 4 servings
Calories 517kcal
Ingredients
Fajita Stuffed Chicken
- 2 tablespoons vegetable oil, divided
- 2 large sweet peppers, thinly sliced into strips
- 1 medium sweet onion, thinly sliced
- Salt and pepper to taste
- 3 cloves garlic, minced
- 4 medium boneless skinless chicken breasts (1.5 lbs)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
- 1 teaspoon paprika
- 1 tablespoon butter
Jalapeno Queso Sauce
- 2 tablespoons butter
- 1 small jalapeno, finely minced
- 2 tablespoons all-purpose flour
- 1 cup 2% or skim milk
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
Fajita Stuffed Chicken
- In a large skillet over medium-high heat, heat 1 tablespoon vegetable oil until shimmery. Add peppers, onions, and salt and pepper to taste to pan and stir occasionally until peppers are softened and onions are translucent. Add garlic to pan and let cook 1 additional minute until fragrant. Remove from heat and cool.
- Pound each chicken breast to 1/2-in thickness and carefully cut a little pocket 3/4 of the way through each breast. In a small bowl, combine chili powder, garlic powder, cumin, cayenne, paprika, salt, and pepper to taste. Rub all over chicken breasts.
- Melt butter and remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear chicken 3-4 minutes per side, flipping once until chicken is golden brown (chicken will not be fully cooked yet) Transfer to a baking pan.
- Stuff seared chicken breasts with peppers and onion filling. Bake chicken at 375F 20-25 minutes until chicken registers 165F. Keep warm and set aside for a moment.
Jalapeno Queso Sauce
- In a small saucepan over medium heat, melt butter, then cook minced jalapeno in butter until just softened. Whisk flour into butter mixture until smooth. Cook 1-2 minutes, stirring occasionally until golden-brown. Gradually add milk to flour mixture, whisking constantly until incorporated.
- Cook sauce over medium heat, stirring occasionally until bubbly and thickened. Remove from heat and add cheeses, and cayenne pepper stirring until cheese is completely melted. Season sauce with salt and pepper to taste.
- Serve fajita stuffed chicken with jalapeno queso sauce poured on top. Enjoy!
Nutrition
Serving: 1chicken breast | Calories: 517kcal | Carbohydrates: 15.3g | Protein: 50.5g | Fat: 28.7g | Saturated Fat: 13.7g | Cholesterol: 157mg | Sodium: 388mg | Potassium: 258mg | Fiber: 2.2g | Sugar: 7.3g | Calcium: 302mg | Iron: 2mg