Grilled Hassleback Fajita Stuffed Chicken Recipes

FAJITA HASSELBACK CHICKEN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice into the chicken several times, about ¼ inch (½ cm) apart, but only cut about 85% of the way through, leaving the bottom intact.
• Cook the onions and peppers over a medium heat until softened, then stir in the fajita mix.
• Stir in the salsa and sprinkle the cheese over.
• Mix together until the cheese has melted.
• Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
• Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
• Enjoy!

FAJITA-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Heat the canola oil (for the veggies) 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 salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
• On a cutting board, slice a pocket in the chicken horizontally.
• 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!

GRILLED HASSLEBACK FAJITA STUFFED CHICKEN

Steps:

• Combine all the DRY ingredients for the marinade preparation first.
• Blend sour cream and the La Costena In Adobo Sauce Chipotle Peppers in a food processor to make into a creamy spread. Put in refrigerator until time to serve.
• Mix about 1/2 teaspoon of the marinade powder, before adding olive oil, to the shredded queso cheese. Toss the cheese and powder to mix well.
• Add olive oil to the marinade, then add chicken to a sealable glass container, or in a zip lock bag.
• Let marinade in refrigerator for at least 1 hour.
• Slice the peppers for the chicken preparation in thin slices to lay on top of the chicken.
• Cube the Sweet Potatoes.
• Dice the other halves of the peppers.
• Preheat oven to 425.
• Add cut sweet potatoes to a bowl. Toss with 1 tbsp olive oil, 1 tsp Tajín Clásico Seasoning, salt & pepper to taste.
• Spread sweet potatoes on baking sheet in a single layer & bake for 30-35 minutes, stirring every 10 minutes. They are done when crisp on the outside and tender on the inside.
• Lay chicken breasts on another sheet pan, and lay the long slices of peppers across the chicken in a diagonal pattern. sprinkle the Queso cheese mixture over each piece of chicken. Cook until internal temperature of the chicken reaches 165 degrees. It is best to use an electronic probe style thermometer with an alarm for this effort. You don't want to under or over cook the chicken.
• While the sweet potatoes and chicken are roasting in the oven, add corn to a non-stick skillet and dry roast until browned, stirring occasionally. Approx. 10-15 minutes Time will vary depending upon if you use fresh or frozen corn.
• Add all the chopped peppers and vegetables, along with corn to a large serving bowl and toss.
• Once the sweet potatoes are roasted, remove from oven, let cool for 5 mins, then add to serving bowl with all other ingredients.
• Pour dressing over salad, toss gently until combined. Serve room temperature.
• Serve with the garnishes and the chipotle mayonnaise sauce on the side.

GRILLED CHICKEN FAJITAS

Steps:

• Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut bell peppers in half and discard the inner membranes and seeds.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cut peppers and chicken into strips and serve on tortillas.