Heat the canola oil 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 fajita spice mix, evenly distributing the spices over the chicken.
On a cutting board, slice a pocket in the chicken horizontally and 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (250g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 365 (80%)|
|Amt Per Serving||% DV|
|Total Fat 40.6g||54 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 126.5mg||39 %|
|Sodium 1614.2mg||56 %|
|Potassium 544.3mg||14 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 13.8g|
|Protein 9.7g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 457
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