Cheesy Fajita Stuffed Chicken
Cheesy Fajita Stuffed Chicken is the best we're eating right now. Chicken breasts are stuffed with peppers, onions, and spicy habanero jack cheese then rubbed with chili powder and grilled or pan-fried until juicy, cheesy, and delicious.
Cheesy Fajita Stuffed Chicken is EVERYTHING! And I swear that I'm not being overdramatic. This is the best stuffed chicken recipe ever.
Here's the thing, chicken fajitas are awesome. Cheesy fajita stuffed chicken breasts are just like your Tex-Mex fav without having to wrap everything up in a carb-heavy tortilla. So ya, they're even better than the original.
READ MORE: Homemade Fajita Seasoning
See that brick of Bothwell’s Cracked Black Pepper Monterey Jack Cheese up there? It has a high heat flavor (read: spicy!) wrapped up in a creamy Monterey Jack base and is totally made for fajita stuffed chicken.
But don't just use it for this recipe. I've been snacking on it all week and plan on melting it onto some veggie burgers I'm making later today. It's delicious.
And I'm not the only one who thinks it's awesome. Bothwell Cheese recently won a silver medal for this Habanero with Cracked Black Pepper cheese at the bi-annual World Championship of Cheese Contest in Madison, WI. (And if anyone knows how you get to be a judge at a cheese contest, let me know!)
You can find the nearest store that sells Bothwell Cheese here.
Stuff your fajita chicken
This is a super easy, weeknight chicken recipe that has just 4 basic steps.
- Make a pocket in the chicken breasts. Lay the breasts on a cutting board and make a horizontal cut most of the way through them. Be a little careful so you don't cut them all the way through.
- Sprinkle salt and chili powder over the chicken and pat it down so that it sticks.
- Mix some peppers, onions, and Bothwell’s Cracked Black Pepper Monterey Jack Cheese together then stuff it into the chicken. The chicken will be stuffed very full!
- Cook the chicken either in a pan or on your BBQ for 15 minutes then dig in!
See how easy that was to make this chicken recipe?
The best way to cook your tasty fajita stuffed chicken breasts
You have two options for cooking your fajita chicken: on the BBQ or on your stove. But which is the best option?
On the grill: This is the best summertime option. Outdoor cooking means you don't have to heat your already hot house. The only problem with cooking this recipe on the BBQ is that it is messy. I HIGHLY recommend using a BBQ mat or a cast iron pan.
On the stove: This chicken is just as delicious cooked indoors in a non-stick or cast iron pan. Save this option for year-round cooking.
Turn your Fajita Stuffed Chicken into a meal
These stuffed chicken breasts are FILLING and don't need a lot to turn them into a full meal. I would skip the carbs completely and load up on more veggies instead. My favorite way to serve these is with some easy guacamole and a simple salsa made with chopped tomatoes, a little onion, a squeeze of lime, and some salt.
Another option is to go with your favorite coleslaw recipe or a simple salad. This crunchy Avocado Cucumber Salad would be delicious beside this fajita chicken.
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Easy Chicken Dinner Recipes:
- Grilled Hawaiian Chicken Skewers with Coconut Rice
- Margarita Chicken with Agave and Tequila
- Spinach Stuffed Chicken Breast
- Asian Chicken Sheet Pan Dinner
- Italian Braised Chicken with Tomatoes and Olives
- Stuffed Chicken Breast with Asparagus and Mozzarella
Cheesy Fajita Stuffed Chicken
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- 4 chicken breasts
- 2 tablespoons fajita seasoning
- 1 teaspoon sea salt
- 1 teaspoon oil
- 3 ounces Monterey Jack cheese
- ½ red bell peppers, diced
- ½ green bell pepper, diced
- ¼ cup red onion, diced
- Lay the chicken breasts on a cutting board and cut a pocket into them. Be careful not to cut all the way through. Sprinkle the chili powder and sea salt over both sides of the chicken.4 chicken breasts, 2 tablespoons fajita seasoning, 1 teaspoon sea salt
- Add the Monterey Jack cheese, bell peppers, and red onion to a medium-sized bowl and mix together. Stuff this into the pockets you cut in the chicken breasts.3 ounces Monterey Jack cheese, ½ red bell peppers, ½ green bell pepper, ¼ cup red onion
To grill the chicken:
- Preheat your grill to medium heat. Drizzle the oil on a BBQ mat or in a cast iron pan. Place the chicken on the mat or in the pan and cook for 15 minutes, turning halfway through cooking.1 teaspoon oil
To cook the chicken on the stove:
- Heat the oil in a cast iron or nonstick frying pan over medium heat. Add the chicken and cook for 15 minutes, turning halfway through cooking.1 teaspoon oil