Fajita Stuffed Chicken


  • 3 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 ounces cream cheese, softened
  • 1/2 cup pepper jack cheese (or you can use all cheddar)
  • 1/2 cup shredded cheddar cheese
  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • 2 jalapeños, chopped (optional)
  • 3 tablespoons taco seasoning


  1. Heat oven to 350°F.
  2. Heat olive oil in a cast iron skillet over medium heat. Cook the green peppers, jalapeño peppers, and onions until soft and slightly caramelized. Remove from heat.
  3. In a separate bowl, combine the cheddar, pepper jack, and cream cheese, stirring until evenly incorporated.
  4. Season chicken with the taco seasoning, evenly rubbing the spices over the chicken.
  5. Slice a pocket in the chicken breasts horizontally and fill each pocket with a 1/3 of the cheese and vegetable mixture.
  6. Add a little olive oil to the cast iron pan, and sear the chicken on high heat for about 2 minutes on each side, then put in oven for 20 minutes to cook chicken thoroughly.
  7. If you do not use a cast iron pan, cook the stuffed chicken until chicken is cooked through and cheese is melted, about 10 minutes on each side after you sear the chicken.
  8. Serve with sour cream, lettuce, and guacamole, etc.