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INGREDIENTS

2 tablespoons canola oil (for veggies)
1 red pepper diced
1 green pepper diced
1 yellow pepper diced
1 onion, diced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
115 grams cream cheese
50 grams shredded cheddar cheese
50 grams diced pepper jack cheese
3 boneless skinless chicken breasts
Fajita Spice Mix
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
3 tablespoons canola oil (for chicken)
Salsa sour cream ; and guacamole for serving

Recipe

INSTRUCTIONS

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.

Enjoy!

NOTES

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Fajita-Stuffed Chicken

2 tablespoons canola oil (for veggies) 
1  red pepper diced 
1  green pepper diced 
1  yellow pepper diced 
1  onion, diced 
1 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
115 grams cream cheese 
50 grams shredded cheddar cheese 
50 grams diced pepper jack cheese 
3  boneless skinless chicken breasts 
  Fajita Spice Mix 
2 teaspoons salt 
2 teaspoons chili powder 
2 teaspoons cumin 
2 teaspoons garlic powder 
3 tablespoons canola oil (for chicken) 
  Salsa sour cream and guacamole for serving

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. 
Enjoy!

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Nutrition

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Serving Size: 1 Recipe (250g)
Recipe Makes: 1 Recipe

Calories: 457
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 457

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