Inside Out Chicken Fajitas
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Ingredients
3 chicken breasts, cut horizontally
12 slices pepperjack cheese
6 slices smoked gouda
3 green bell peppers, sliced
6 red Bellafina peppers, sliced
1 yellow onion, sliced
1 Spanish onion, sliced
1 tablespoon canola oil
3 tablespoons Adobo seasoning
2 tablespoons salt
2 tablespoons New Mexico ground chili powder
1 – 2 tablespoons Sunny Oaxaca (ancho coffee rub)
2 tablespoons butter
1 cup chicken stock
Instructions
Heat a skillet on medium heat and add the oil.
Add in the peppers and onions and half the spices and saute until soft – approximately 5 minutes.
Slice the chicken horizontally and pound it to about 1/4″ of thickness.
Spice both sides with the Adobo seasoning, salt and chili powder.
Begin adding the stuffing with the first slices of pepperjack and the smoked gouda.
Next, top with the sauteed vegetables.
Finish with the last of the pepperjack cheese.
Either tie or using toothpicks close the chicken breasts sealing in the cheese and vegetables.
Add the Sunny Oaxaca all over the stuff chicken breasts.
Add 2 tablespoons of butter to a cast iron skillet and heat on medium high heat.
Add in the stuffed chicken breasts and sear on both sides.
Add in the chicken stock and place in a 325 degree oven for 12 – 15 minutes.
Let rest for a couple minutes before serving.
Cut the string off and remove any toothpicks.
Serve and enjoy!
Slightly adapted from feedyoursoul2.com