This fajita stuffed chicken smothered in cheese sauce is a fun, low-carb way to enjoy fajitas from home. Pair it with rice and/or beans, crown it with your favorite toppings, and dinner is served. Naturally gluten-free.
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What you’ll love about this recipe
- It’s filling! Although there are only three chicken breasts, this dish can easily serve up to six people when served with a side (or two). The large serving of protein along with the fajita veggies and cheese sauce is guaranteed to fill you up.
- It’s so flavorful! From the fajita spice blend the chicken is marinated in, to the slightly caramelized veggies and the rich and creamy cheese sauce this dish is popping with flavor.
- It’s low carb and gluten-free! Aside from the white American cheese, this dish is clean and unprocessed. Additionally, it contains no gluten, making it a great choice to serve to guests or family members that follow a gluten-free diet.
Ingredients (+ notes & substitutions)
- Chicken breasts: You will need three decent-sized skinless chicken breasts or four smaller-sized ones for this recipe.
- Olive oil
- Chili powder: Chili powder is actually a mixture of several spices as well as ground chiles. It’s typically not very spicy so if you wanna take this dish up a notch heat-wise, I would advise adding a teaspoon of cayenne as well.
- Cumin: This warm and earthy spice is a great addition to almost any Mexican (inspired) dish including this one.
- Garlic powder
- Kosher salt
- Oregano: If you have Mexican oregano, use that!
- Onion powder
- Black pepper
- Paprika: Although the chili powder contains paprika, I like to add a little more.
- Bell peppers: You will need two small to medium-sized bell peppers of any color.
- White onion: White onion is the traditional choice for fajitas, however, red is a perfectly suitable alternative.
- White American cheese: Many Mexican restaurants these days serve white cheese dip that is prepared with this type of cheese. Although, I typically shy away from “cheese products” white American cheese works wonderfully for cheese sauce because it melts so nicely. You will likely need to purchase it from the deli section at your local grocery store because it’s not typically available presliced and packaged.
- Milk: For the cheese sauce.
- Lime: Freshly squeezed lime juice is the perfect finishing touch for the chicken.
- Cilantro: Garnishing the finished product with some cilantro adds some freshness. If you’re cilantro averse, skip it!
How to make fajita stuffed chicken with cheese sauce (+ tips)
1. Slice each chicken breast lengthwise 3/4 of the way through. This is called butterflying (see photo below). Rub the outside of each breast with one teaspoon of olive oil then set aside.
2. In a small bowl, combine the chile powder, cumin, garlic powder, salt, oregano, onion powder, black pepper, and paprika.
Sprinkle the outside of each chicken breast with the spice mixture, rub it in, and refrigerate for 30-minutes up to 24 hours.
3. Preheat your oven to 425 degrees.
4. Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Once shimmering, add the sliced bell pepper and onion, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, for five to seven minutes until slightly charred and softened. Remove from heat and set aside.
5. Heat two tablespoons of olive oil in a large oven-safe skillet, preferably cast-iron, over medium-high heat.
6. Place the chicken breasts in the hot skillet and cook for five minutes until you have a nice sear then flip and cook another five minutes. Fill the chicken breasts with the sautéed veggies and use toothpicks to secure them shut. ***Don’t worry if you are unable to fit all the veggies within the chicken breasts. They can be incorporated into the dish later.
7. Transfer the skillet to your preheated oven and bake for 15-20 minutes or until the internal temperature of the thickest part of the breast registers 165 degrees.
8. Meanwhile, add the white American cheese and milk to a small saucepan over medium heat. Stir occasionally, until fully melted and combined then reduce heat to low.
9. Remove the chicken from the oven, squeeze the juice from one lime over top, and rest for five minutes. Remove toothpicks, top with the cheese sauce and cilantro, and your choice of additional toppings. Suggestions include pico de gallo, salsa, hot sauce, sour cream or crema, and guacamole. Serve warm.
Storage
Leftovers may be refrigerated in an airtight container for up to four days.
Recommended Products
What to serve with this dish:
- Salsa Verde Pinto Beans: Slightly spicy and full of flavor these simple salsa verde pinto beans bathe in a rich and creamy broth that will leave you longing for more. Naturally vegan and gluten-free.
- Creamy Poblano Rice with Corn: This Mexican-inspired rice incorporates a creamy roasted poblano sauce, onion, garlic, and corn. Great side dish to serve alongside your next Mexican meal. Simple prep, naturally gluten-free, vegetarian option, and just the right amount of heat.
- Cilantro Lime Spinach Rice: This healthy spinach rice with lime and cilantro is a simple and delicious way to get in an extra serving of greens. It works great as a side or served up in a burrito or wrap. Naturally vegan and gluten-free.
More fajita inspired recipes:
- Chicken Fajita Nachos: Get two for the price of one with these chicken fajita nachos. They are easy, perfect for a crowd, and loaded to the max with all the best toppings. Naturally gluten-free.
- Chicken Fajita Wraps: These chicken fajita wraps are stuffed full of nutritious green rice, pico de gallo and/or salsa, cheese, avocado cream sauce, and of course, chicken fajita filling! Bold fresh flavors and simple prep. Great option for lunch or dinner.
- Steak Fajita Taco Salad with Chipotle Cilantro Lime Ranch: This hearty fajita taco salad brimming with colorful veggies, steak, avocado, crispy tortilla strips, and Cotija cheese then tossed with chipotle cilantro lime ranch is an excellent choice for lunch or dinner. Gluten-free and dairy-free adaptable.
If you make this fajita stuffed chicken I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Fajita Stuffed Chicken w/ Cheese Sauce
This fajita stuffed chicken smothered in cheese sauce is a fun, low-carb way to enjoy fajitas from home. Pair it with rice and/or beans, crown it with your favorite toppings, and dinner is served. Naturally gluten-free.
Ingredients
- 3 skinless chicken breasts
- 4 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 1/2 teaspoon kosher salt, divided
- 1 teaspoon oregano, preferably Mexican oregano
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 2 small-medium bell peppers, any color
- 1/2 medium white onion, could sub for red
- 6 ounces white American cheese
- 1/2 cup milk
- 1 lime
- Chopped cilantro (optional)
Instructions
- Slice each chicken breast lengthwise 3/4 of the way through. Rub the outside of each breast with one teaspoon of olive oil then set aside.
- In a small bowl, combine the chile powder, cumin, garlic powder, salt, oregano, onion powder, black pepper, and paprika. Sprinkle the outside of each chicken breast with the spice mixture, rub it in, and refrigerate for 30-minutes up to 24 hours.
- Preheat oven to 425 degrees.
- Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Once shimmering, add the sliced bell pepper and onion, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, for five to seven minutes until slightly charred and softened. Remove from heat and set aside.
- Heat two tablespoons of olive oil in a large oven-safe skillet, preferably cast-iron, over medium-high heat.
- Place the chicken breasts in the hot skillet and cook for five minutes until you have a nice sear then flip and cook another five minutes. Fill the chicken breasts with the sautéed veggies and use toothpicks to secure them shut. ***Don't worry if you are unable to fit all the veggies within the chicken breasts. They can be incorporated into the dish later.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the internal temperature of the thickest part of the breast registers 165 degrees.
- Meanwhile, add the white American cheese and milk to a small saucepan over medium heat. Stir occasionally, until fully melted and combined then reduce heat to low.
- Remove the chicken from the oven, squeeze the juice from one lime over top, and rest for five minutes. Remove toothpicks, top with the cheese sauce and cilantro, and your choice of additional toppings. Suggestions include pico de gallo, salsa, hot sauce, sour cream or crema, and guacamole. Serve warm.
Storage: Leftovers may be refrigerated in an airtight container for up to four days.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 893Total Fat: 51gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 205mgSodium: 2017mgCarbohydrates: 42gFiber: 4gSugar: 12gProtein: 68g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
Jeannie
Thursday 27th of January 2022
this recipe is the perfect dinner or lunch you can have at home! Its easy yet looking fancy, will be serving with friends too.
nancy
Thursday 27th of January 2022
it's like a meal on its own!! really satisfying