Green Chili and Cheese Chicken

Cinco de Mayo - World Cuisine

This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!

Brief

Prep 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4

Yield: 4 servings

Green Chili and Cheese Chicken

Ingredients

4 boneless

skinless chicken breasts

1 ½ cups shredded pepperjack cheese

1 (4 ounce) can diced green chile peppers

drained

1 tablespoon dry fajita seasoning

Jalapeno and Cucumber Margarita

World Cuisine

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.

Step 2

Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning and then sprinkle the remaining cheese and chilies over the top.

Step 3

Bake uncovered for 30 minutes in the preheated oven until the chicken juices run clear and cheese is melted and lightly browned.

Nutritional Information

Green Chili and Cheese Chicken

Servings Per Recipe:4

Calories: 334.4

% Daily Value *

Protein: 35.4g 71%

Carbohydrates: 4.3g 1%

Dietary Fiber: 0.4g 2%

Sugars: 0.9g

Fat: 18.8g 29%

Saturated Fat: 9.6g 48%

Cholesterol: 120.2mg 40%

Vitamin A Iu: 925.6IU 19%

Niacin Equivalents: 15.9mg 122%

Vitamin B6: 0.5mg 32%

Vitamin C: 19mg 32%

Folate: 6mcg 2%

Calcium: 279mg 28%

Iron: 1mg 5%

Magnesium: 26.8mg 10%

Potassium: 254.6mg 7%

Sodium: 792.4mg 32%

Thiamin: 0.1mg 6%

Calories From Fat: 168.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.