Best Grilled Hassleback Fajita Stuffed Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED HASSLEBACK FAJITA STUFFED CHICKEN



Grilled Hassleback Fajita Stuffed Chicken image

A great colorful dish to dress up your chicken. This dish I have added here is intended to be a complete meal, not just one element, and sized for 2. Inspired by https://thegirlonbloor.com/grilled-hassleback-fajita-stuffed-chicken/

Provided by David Hawkins

Categories     Poultry

Time 30m

Yield 2 Meals, 2 serving(s)

Number Of Ingredients 42

chicken, preperation
2 boneless skinless chicken breasts
1/2 red bell pepper
1/2 poblano pepper
1/2 yellow pepper
1/2 cup queso fresco, shredded
1/2 red onion
marinade, preparation
1 teaspoon chili powder
1/3 teaspoon cumin
1/3 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/3 teaspoon salt
1/3 teaspoon ground black pepper
1 tablespoon olive oil
sweet potato, preperation
1 large sweet potato
1 teaspoon olive oil
1/2 yellow pepper
1/2 red pepper
1/2 poblano pepper
1/2 cup black beans
1/2 cup corn
1/2 cup grape tomatoes
1/4 cup cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili lime seasoning
salsa, and garnish
1/4 cup cilantro
1/2 cup picante sauce
cream, sauce mixture
3 ounces adobo sauce
3 ounces sour cream
dressing for sweet potato
1/2 tablespoon olive oil
2 tablespoons lime juice
1/2 teaspoon chili lime seasoning
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon dried cilantro

Steps:

  • Combine all the DRY ingredients for the marinade preparation first.
  • Blend sour cream and the La Costena In Adobo Sauce Chipotle Peppers in a food processor to make into a creamy spread. Put in refrigerator until time to serve.
  • Mix about 1/2 teaspoon of the marinade powder, before adding olive oil, to the shredded queso cheese. Toss the cheese and powder to mix well.
  • Add olive oil to the marinade, then add chicken to a sealable glass container, or in a zip lock bag.
  • Let marinade in refrigerator for at least 1 hour.
  • Slice the peppers for the chicken preparation in thin slices to lay on top of the chicken.
  • Cube the Sweet Potatoes.
  • Dice the other halves of the peppers.
  • Preheat oven to 425.
  • Add cut sweet potatoes to a bowl. Toss with 1 tbsp olive oil, 1 tsp Tajín Clásico Seasoning, salt & pepper to taste.
  • Spread sweet potatoes on baking sheet in a single layer & bake for 30-35 minutes, stirring every 10 minutes. They are done when crisp on the outside and tender on the inside.
  • Lay chicken breasts on another sheet pan, and lay the long slices of peppers across the chicken in a diagonal pattern. sprinkle the Queso cheese mixture over each piece of chicken. Cook until internal temperature of the chicken reaches 165 degrees. It is best to use an electronic probe style thermometer with an alarm for this effort. You don't want to under or over cook the chicken.
  • While the sweet potatoes and chicken are roasting in the oven, add corn to a non-stick skillet and dry roast until browned, stirring occasionally. Approx. 10-15 minutes Time will vary depending upon if you use fresh or frozen corn.
  • Add all the chopped peppers and vegetables, along with corn to a large serving bowl and toss.
  • Once the sweet potatoes are roasted, remove from oven, let cool for 5 mins, then add to serving bowl with all other ingredients.
  • Pour dressing over salad, toss gently until combined. Serve room temperature.
  • Serve with the garnishes and the chipotle mayonnaise sauce on the side.

Nutrition Facts : Calories 599.5, Fat 26.9, SaturatedFat 7.9, Cholesterol 98.8, Sodium 1324, Carbohydrate 58.3, Fiber 13.8, Sugar 13.2, Protein 37

FAJITA-STUFFED CHICKEN RECIPE BY TASTY



Fajita-Stuffed Chicken Recipe by Tasty image

Here's what you need: canola oil, red bell pepper, green bell pepper, yellow bell pepper, onion, kosher salt, fresh ground black pepper, cream cheese, shredded cheddar cheese, pepper jack cheese, boneless, skinless chicken breasts, salt, chili powder, cumin, garlic powder, canola oil, salsa, sour cream, guacamole

Provided by Tasty

Categories     Dinner

Yield 3 servings

Number Of Ingredients 19

2 tablespoons canola oil, for veggies
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 oz cream cheese
½ cup shredded cheddar cheese
½ cup pepper jack cheese, diced
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, for serving
sour cream, for serving
guacamole, for serving

Steps:

  • Heat the canola oil (for the veggies) 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.
  • 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!
  • Enjoy!

Nutrition Facts : Calories 853 calories, Carbohydrate 24 grams, Fat 56 grams, Fiber 4 grams, Protein 63 grams, Sugar 10 grams

HEALTHY FAJITA-STUFFED CHICKEN RECIPE BY TASTY



Healthy Fajita-Stuffed Chicken Recipe by Tasty image

Here's what you need: red bell pepper, yellow bell pepper, green bell pepper, white onion, chicken breasts, oil, salt, black pepper, paprika, garlic powder, chili powder, cumin

Provided by Joey Firoben

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ green bell pepper, thinly sliced
½ white onion, thinly sliced
2 chicken breasts
2 tablespoons oil, divided
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
¼ teaspoon garlic powder
1 teaspoon chili powder
1 ½ teaspoons cumin

Steps:

  • Preheat oven to 400°F (200°C).
  • In a small bowl, mix together all of the fajita seasoning ingredients and set aside.
  • Heat 1 tablespoon of the oil in a large, ovenproof skillet. Toss in the bell peppers and onions and sprinkle on 2 teaspoons of the fajita seasoning. Sauté until the veggies have softened, about 6 minutes.
  • Using a sharp knife, slice into the side of a chicken breast to form a large pocket, being careful not to cut all the way through.
  • Spoon in some of the fajita pepper mixture so that the breast is comfortably stuffed.
  • Season the chicken on both sides with fajita seasoning.
  • Heat the remaining oil in the skillet and brown the chicken, about 4-5 minutes per side.
  • Transfer the skillet to the oven and bake for 10-15 minutes, until the meat is cooked through.
  • Let the chicken rest for 5 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 437 calories, Carbohydrate 15 grams, Fat 19 grams, Fiber 3 grams, Protein 48 grams, Sugar 7 grams

FAJITA HASSELBACK CHICKEN RECIPE BY TASTY



Fajita Hasselback Chicken Recipe by Tasty image

Here's what you need: chicken breasts, onion, yellow bell pepper, red bell pepper, green pepper, fajita spice mix, salsa, cheddar cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 chicken breasts
½ onion, diced
½ yellow bell pepper, diced
½ red bell pepper, diced
½ green pepper, diced
2 tablespoons fajita spice mix
3 tablespoons salsa
½ cup cheddar cheese, grated

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice into the chicken several times, about ¼ inch (½ cm) apart, but only cut about 85% of the way through, leaving the bottom intact.
  • Cook the onions and peppers over a medium heat until softened, then stir in the fajita mix.
  • Stir in the salsa and sprinkle the cheese over.
  • Mix together until the cheese has melted.
  • Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
  • Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
  • Enjoy!

Nutrition Facts : Calories 368 calories, Carbohydrate 9 grams, Fat 11 grams, Fiber 1 gram, Protein 53 grams, Sugar 3 grams

Related Topics