Bobs Mexican Stuffed Chicken Recipes

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

MEXICAN STUFFED CHICKEN BREASTS



Mexican Stuffed Chicken Breasts image

Facing another weeknight packed with activities, rush hour headaches and must-do chores? Get dinner on the table fast with these easy Mexican stuffed chicken breasts. You'll not only make supper easier on yourself, you'll be serving a satisfying, flavorful meal that lets you get everything else on the checklist done. These cheesy stuffed chicken breasts go from prep to table in under an hour, and will leave plates so clean that all you'll have to do is pop them in the dishwasher!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

1 cup shredded pepper Jack cheese (4 oz)
4 oz cream cheese, softened
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (1 oz) Old El Paso™ taco seasoning mix
4 boneless skinless chicken breasts (6 to 8 oz each)
2 tablespoons olive oil
3/4 cup shredded mozzarella cheese (3 oz)
1/4 cup sliced green onions (4 medium)
1/4 cup fresh cilantro leaves

Steps:

  • Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
  • In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
  • In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
  • Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

Nutrition Facts : Calories 560, Carbohydrate 10 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 2 g, TransFat 1 g

ULTIMATE MEXICAN STUFFED CHICKEN



Ultimate Mexican Stuffed Chicken image

I wanted to take the traditional enchilada and twist it up into something different but more delicious, I think you will like it

Provided by WillowRiver

Categories     Chicken Breast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breast halves
2 tablespoons butter
3 1/2 cups mozzarella cheese
1 (8 ounce) package taco seasoning
1/2 cup diced onion
1 (8 ounce) can diced tomatoes with green chilies
2 (10 ounce) cans enchilada sauce
1/2 tablespoon chili powder
1/2 tablespoon garlic powder
8 ounces diced olives

Steps:

  • Dethaw chicken breasts if frozen. Preheat oven to 350 F and lightly spray a 13x9 pan with cooking spray or lightly coat with shortening. Place a single breast into a ziplock, do not close. Continuously beat with mallet or rolling pin evenly until chicken breast is about 1/2 inch thick. Do this with every chicken breast.
  • Melt butter, coat both sides of chicken. Shred 1 3/4 cheese and mix with the tomatoes and chilis, 1/2 pkg of taco seasoning,1/4 C onion.
  • Put 1/4 cup of mixture in each breast. Do not overfill. Rolling is easiest if mixture is compact, tuck sides while roling away from you. Place in pan, edges on bottom.
  • Bring Enchilada sauce to a boil, stirring in the chilli powder, garlic, and remaining onion. Pour hot sauce over the breasts. Top with remaining cheese, and olives. Cover with tin foil.

Nutrition Facts : Calories 679.1, Fat 38.6, SaturatedFat 18, Cholesterol 195.3, Sodium 2471.6, Carbohydrate 17.9, Fiber 3.6, Sugar 3.7, Protein 64.5

MEXICAN-STYLE AIR FRYER STUFFED CHICKEN BREASTS



Mexican-Style Air Fryer Stuffed Chicken Breasts image

Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 2

Number Of Ingredients 12

4 extra-long toothpicks
4 teaspoons chili powder, divided
4 teaspoons ground cumin, divided
1 skinless, boneless chicken breast
2 teaspoons chipotle flakes
2 teaspoons Mexican oregano
salt and ground black pepper to taste
½ red bell pepper, sliced into thin strips
½ onion, sliced into thin strips
1 fresh jalapeno pepper, sliced into thin strips
2 teaspoons corn oil
½ lime, juiced

Steps:

  • Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.
  • Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.
  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.
  • Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.
  • Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.
  • Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.
  • Drizzle lime juice evenly on roll-ups before serving.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 15.2 g, Cholesterol 32.3 mg, Fat 8.5 g, Fiber 5.4 g, Protein 14.8 g, SaturatedFat 1.3 g, Sodium 170.8 mg, Sugar 4.7 g

More about "bobs mexican stuffed chicken recipes"

BOB'S MEXICAN CHICKEN | BOB'S MEXICAN STUFFED CHICKEN: HTTP
bobs-mexican-chicken-bobs-mexican-stuffed-chicken-http image
Aug 30, 2017 Bob's Mexican Stuffed Chicken: http://spr.ly/60088IWnw
From facebook.com
Author Allrecipes
Views 59.3K


BOB'S MEXICAN STUFFED CHICKEN RECIPE - PINTEREST
Ingredients. Meat. • 4 Chicken breast halves - pounded, skinless boneless thin. Produce. • 1/4 cup Bell pepper, orange. • 1/3 cup Mushrooms, fresh. • 1/4 cup Red bell pepper. • 1/2 Red onion, …
From pinterest.com


RECIPE BOBS MEXICAN STUFFED CHICKEN - YOUTUBE
Recipe - Bobs Mexican Stuffed ChickenINGREDIENTS: 2 cups crushed corn flakes 1 tablespoon chili powder 1 (1 1/57 ounce) packet dry fajita seasoning 1/4 cup c...
From youtube.com


MEXICAN STUFFED CHICKEN BREASTS - RECIPE - COOKS.COM
Mar 14, 2016 4 whole chicken breasts, split and boned 3 tbsp. butter, softened 1/4 c. grated Jack cheese 1/4 c. grated sharp cheese 1 tbsp. sliced green onions
From cooks.com


BOB'S MEXICAN STUFFED CHICKEN | RECIPE - PINTEREST
Today. Watch. Shop
From pinterest.com


BOBS MEXICAN STUFFED CHICKEN RECIPES
Steps: Preheat the oven to 350 degrees F. For the stuffing: In a medium saute pan over medium heat, add the olive oil, cactus, onions, garlic and salt and cook, stirring often, until the …
From tfrecipes.com


MEXICAN STUFFED CHICKEN RECIPE FROM OLD EL PASO - OLD …
Preheat Oven to 350° F. / 175° C. In a food processor, pulse the taco shells into a fine crumb. Place in a shallow dish and set aside. Butterfly each chicken breast open, cover in plastic wrap and pound thin. Season both sides with salt and …
From oldelpaso.com


BOB'S MEXICAN STUFFED CHICKEN RECIPE - YUMMLY
Bob's Mexican Stuffed Chicken With Corn Flakes, Chili Powder, Fajita Seasoning, Red Bell Pepper, Yellow Bell Pepper, Orange Bell Pepper, Fresh Mushrooms, Red Onion, Skinless Boneless Chicken Breast Halves, Shredded Cheddar …
From yummly.com


BOB'S MEXICAN STUFFED CHICKEN - RECIPELER.COM
Ingredients. 2 cups crushed corn flakes; 1 tablespoon chili powder; 1 (1.27 ounce) packet dry fajita seasoning; 1/4 cup chopped red bell pepper; 1/4 cup chopped yellow bell pepper
From recipeler.com


MEXICAN-STYLE CHICKEN BREAST STUFFED WITH CHEESE AND VEGGIES
Aug 13, 2023 Ingredients. 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1/2 cup shredded Mexican cheese blend; 1/2 cup diced bell peppers; 1/2 cup diced red onion
From michiganplum.org


BOB'S MEXICAN STUFFED CHICKEN - NONONSENSE.RECIPES
Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal …
From nononsense.recipes


RECIPE FOR BOBS MEXICAN STUFFED CHICKEN RECIPE
Dredge the chicken in the cereal mixture to evenly coat. Sprinkle one side of each breast with 2 tbsps. Cheddar cheese, and layer with 1/4 the vegetable mixture.
From recipenutrition.com


YUMMY OR NOT :BOB'S MEXICAN STUFFED CHICKEN RECIPE.
Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal …
From yummy-or-not.blogspot.com


CHICKEN WITH CREAMY POBLANO SAUCE - POLLO A LA CREMA …
Oct 24, 2017 Clean peppers removing the charred skins, open the peppers by making a slit from top to bottom and remove the seeds and veins. Place the rest of the peppers, white onion, garlic, heavy cream, milk, and chicken bouillon in …
From mexicoinmykitchen.com


10 BEST MEXICAN STUFFED CHICKEN RECIPES - YUMMLY
The Best Mexican Stuffed Chicken Recipes on Yummly | Jalapeño Cheddar Stuffed Burgers With Chipotle Guacamole, Easy Mexican Chicken And Rice Casserole, Mole & Guacamole Enchiladas
From yummly.com


CHEESY MEXICAN STUFFED CHICKEN BREASTS - FAMILY FOOD …
Sep 12, 2022 Instructions. Preheat oven to 375. Line a baking sheet with parchment paper and set aside. Butterfly each chicken breasts and lay open like a book. (See how to butterfly chicken breasts for more details and step-by …
From familyfoodonthetable.com


CHORIZO STUFFED CHICKEN BREAST - OLIVIA'S CUISINE
Dec 9, 2019 Heat the olive oil in a large skillet, over medium-high heat. Add the chorizo and cook, breaking it apart with a wooden spoon, until cooked through, about 5 minutes. Remove with a slotted spoon and reserve. Discard most of …
From oliviascuisine.com


Related Search