Best Pepper Jack Chicken Recipes

POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE

Steps:

• For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
• Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
• Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
• Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
• When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

GRILLED PEPPER JACK CHICKEN SANDWICHES

Steps:

• Sprinkle chicken with poultry seasoning. Place chicken on oiled grill rack. Grill, covered, or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side. Top with cheese and bacon; cover and cook until cheese is melted, 1-2 minutes longer. , Serve on buns with lettuce, tomato, onion and, if desired, pickles.

PEPPER JACK CHICKEN

Steps:

• Brush chicken with oil; sprinkle with seasoned pepper and garlic powder. Grill on an indoor grill coated with cooking spray for 4-5 minutes on each side or until juices run clear. , Transfer chicken to serving plates; top with cheese and salsa. Serve with noodles if desired.

PEPPER JACK STUFFED CHICKEN

Steps:

• Cut cheese into two 2-1/4x1x3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken., In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Discard toothpicks.

CHICKEN AND PEPPER JACK QUESADILLAS WITH CILANTRO SLAW

Steps:

• Toss the coleslaw mix with 1/2 teaspoon salt in a large bowl and set aside. Whisk the lime juice, garlic, cilantro, vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.
• Lay out the tortillas and sprinkle the cheese on half of each. Season the chicken with salt and pepper and layer on top of the cheese. Fold the tortillas in half. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until browned and crisp and the cheese is melted, 5 to 7 minutes. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut the quesadillas into wedges and divide among plates. Add the lettuce and lime dressing to the coleslaw mix, toss to combine and season with salt and pepper. Add to the plates and drizzle the quesadillas with the crema.

CAJUN CHICKEN STUFFED WITH PEPPER JACK CHEESE & SPINACH

Steps:

• Preheat oven to 350 degrees.
• Flatten the chicken to 1/4-inch thickness.
• In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
• Combine the Cajun seasoning and breadcrumbs together in a small bowl.
• Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten with toothpicks.
• Brush each chicken breast with the vegetable oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).
• Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.
• Remove the toothpicks before serving!
• Enjoy!

MARY'S GRILLED CHEESE SANDWICH WITH SPICY BUFFALO CHICKEN, PEPPER JACK AND BLUE CHEESE

Steps:

• Brush both sides of each slice of bread with the butter.
• Place the blue cheese and heavy cream in a food processor fitted with a steel blade and process until smooth. Spread the pureed blue cheese over the top of one side of each slice of bread.
• In a small bowl, mix together the chicken and hot sauce and arrange it over the blue cheese puree on one slice of the bread. Place the pepper jack cheese on top of the chicken and cover it with the other slice of bread, blue cheese puree side down.
• Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 2 to 3 minutes on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.

PENNE WITH CHICKEN IN CREAMY PEPPER JACK CHEESE SAUCE

Steps:

• Over medium heat, cook bacon until semi-crisp, reserving drippings.
• Drain bacon on paper towels and crumble when cool.
• Sauté sliced chicken in bacon drippings until no longer pink.
• Remove from pan and set aside.
• In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
• Stir in the flour and cook for 1 minute.
• Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
• Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
• Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
• Serve over cooked penne pasta and sprinkle with chopped green onions before serving.

HASSELBACK CHICKEN -- CAJUN WITH PEPPER JACK & SPINACH

Steps:

• Preheat the oven to 350 degrees. Using a sharp knife, make slits in the chicken breasts that are about 3/4 inches wide, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are. Season the chicken with salt and pepper.
• Place the spinach evenly in the slits of the chicken.
• Combine the breadcrumb and Cajun seasoning in a small bowl. Sprinkle the mixture evenly over the chicken. Place the pepper jack slices in the slits of the chicken.
• Place each chicken on its own lightly greased sheet of tin foil and make a "bowl", surrounding each chicken breast. This keeps the juices contained.
• Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.
• Enjoy!

PEPPER JACK CHICKEN

Steps:

• Thaw and clean chicken, tenderize with a mallet or something.
• preheat oven to 425; place foil in the bottom of a baking pan (this eliminates a lot of pan scrubbing afterwards) and put a rack on top of the foil. place entire pan into the oven to preheat for 10 to 15 minutes.
• sprinkle spices on chicken evenly and bake in oven for 30 minutes turning once after 15 minutes,.
• prepare tomato and cheese topping. slice tomatoes in less than 1/4 inch slices.
• after 30 minutes, remove chicken from oven to ensure it is cooked thoroughly. turn on broiler.
• place 1 slice of cheese per breast and centered, and 1 slice of tomato on top of the cheese and return to oven for broiling.
• broil in oven for approximately 4 minutes or until cheese has slightly melted and tomato is slightly crispy on the edges. (trust me, it's delicious).
• remove and enjoy.

CHICKEN BREASTS WITH PEPPER JACK AND BACON

Steps:

• Using a sharp knife, make a wide horizontal slit in each chicken breast. Put the cheese inside, wrap a slice of bacon around the stuffed breast and secure with a toothpick.
• Prepare the grill and let the coals burn down to medium gray with a red underglow. Arrange the breasts on the center and cook until browned and cooked through, about 7 minutes on each side.

TORTILLA CHIP & PEPPER JACK CRUSTED CHICKEN WITH AVOCADO & JALAPENO RANCH RECIPE - (4.1/5)

Steps:

• Preheat the oven to 350 degrees. Put about half of the bag of chips into the food processor and blend. You should have 2-3 C crushed chips. (Reserve the rest of the bag in case you don't have enough.) Mix the shredded cheese and the crushed chips together. Whisk together the mayo, garlic powder, chili powder, cumin, and lime juice. Dredge the chicken breasts into the mayo and then into the chip mixture, pressing down to make sure it's all coated. (Here's where you may need to grind extra chips for coating if you run out.) When all the chicken is coated, put it in the oven and bake for about 25-30 minutes or until the chicken is done all the way through and the chips are crispy. Blend the sauce ingredients together in a food processor and serve over the chicken.

CHICKEN WITH BACON AND PEPPER JACK CHEESE

Steps:

• Grease a baking dish and set aside. Heat the oven to 375°.
• Fry or bake* the bacon until almost crisp. Remove to paper towels to drain. Cook the bacon the day before and refrigerate for even quicker prep time.
• Wash the chicken and pat dry. Put a chicken breast half between sheets of plastic wrap and pound to a uniform thickness of about 1/4 to 1/2 inch. Repeat with the remaining chicken breast halves. Dredge in the flour to coat thoroughly.
• In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic half, stirring around in the butter mixture. Remove the garlic and discard after about 30 seconds.
• Add the chicken to the skillet and cook for about 5 minutes on each side, until browned cooked through. It should register 165° on an instant read thermometer.
• Arrange the chicken breasts in the baking dish. Spread about 1 tablespoon of thick barbecue sauce over each chicken breast half. Top with a slice or two of bacon. Cut bacon slices in half to cover the chicken. Top the bacon with a slice of pepper jack cheese.
• Bake the chicken for about 5 to 6 minutes, until cheese is melted.
• Sprinkle with cilantro just before serving, if desired.

CHICKEN PEPPER JACK SOUP

Steps:

• Season chicken with Italian seasoning, salt and pepper, then place in small boiler and cover with water.
• Bring to boil and cook thoroughly.
• Remove chicken from broth, cool, shred and return to broth.
• Add soup, bell pepper and pimento and cook over medium heat until peppers are cooked through.
• Add shredded cheese, then add whipping cream to desired consistency.
• Stir until heated through and serve.

CHICKEN BREAST W PEPPER JACK CHEESE N SPINACH

Steps:

• 1. Preheat oven to 180 (350 degreesf ). Flatten the chicken to 1/4-inch thickness. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used! Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians

BACON, PEPPER JACK STUFFED CHICKEN

Steps:

• Flatten the chicken breasts.
• Sprinkle seasonings on both sides (it doesn't take much).
• Place cheese on chicken.
• Roll the chicken around the cheese.
• Secure with toothpicks.
• Wrap the bacon around the chicken (be sure to cover the ends as well, or your cheese will run out).
• Place on grill
• Grill for a total of 9-12 minutes, rotate 3-4 times to equally cook.

CAJUN CHICKEN STUFFED WITH PEPPER-JACK CHEESE & SPINACH RECIPE

Steps:

• Preheat oven to 350 degrees. Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper. In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper. Combine the Cajun seasoning and breadcrumbs together in a small bowl. Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used! Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.

PEPPER JACK STUFFED CHICKEN WITH BACON-BEER CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Prepare your cheese filling by combining shredded cheese, cream cheese, diced red onion, and diced jalapenos. Reserve 1 cup of the mixture and store in the refridgerator for use in the cheese sauce.
• Lay chicken breasts flat on a sheet of parchment or wax paper. Using the palm of your hand, flatten the breasts so that the entire piece of meat is fairly uniform in thickness.
• Using a sharp knife, preferably a filet knife, turn the breast on its side and starting about an inch from the edge, cut across the breast to form a pocket. What we are going for is something that looks a bit like a canoe when laying on its side.
• Salt and pepper both sides.
• Turn the breast back over on its side and stuff with cheese mixture, evenly dividing it between all four pieces of meat.
• Place chicken breasts, cheese side up, in a casserole dish or cast iron skillet and cover with aluminum foil, then put them in the oven.
• In the meantime, begin preparing your cheese sauce by placing your sliced green onions, garlic, and beer into a small sauce pan. Allow to marinate at room temperature while the meat cooks.
• When chicken is cooked through, remove foil and top with diced green peppers, sliced olives, and diced tomatoes. Return to the oven until toppings are tender.
• In the meantime, finish preparing your cheese sauce by first removing and disgarding the garlic cloves.
• Add the milk and crumbled bacon and bring to a boil over medium heat, stirring constantly.
• Reduce heat and add in the reserved cheese mixture, stirring until completely melted.
• Top chicken breasts with beer-cheese sauce. I like to serve these over rice!

PEPPER JACK STUFFED CHICKEN

Steps:

• Cut cheese into two 2-1/4 in x 3/4 in strips.
• Flatten chicken with a meat mallet.
• Place a strip of cheese down the center of chicken.
• Fold chicken over cheese and secure with toothpicks.
• Rub seasoning over the outside of chicken.
• In a large skillet brown chicken on both sides.(once the chicken has fried on one side you can remove the toothpick).
• Transfer chicken to a greased baking dish.
• Bake uncovered at 350 for 25-30 minutes or until juices run clear.

GRILLED CHICKEN PEPPER JACK WITH CREAMY SAUCE

Steps:

• Mix marinade water and oil in large baggie.
• Add chicken and marinade for at least 1 hour.
• Grill chicken and red pepper until done. (you want a little crunch to your pepper).
• Meanwhile mix sour cream chipotle pepper and cilantro in microwave safe bowl.
• Microwave until hot, season with salt and pepper.
• Top grilled chicken with peppers then cheese.
• Return to grill until cheese is melted.
• Top with avocados and cream sauce.