Fajita-Stuffed Chicken

Makes 4

Ingredients
2 Tbsp canola oil (for veggies)
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 onion, diced
1 tsp kosher salt
1 tsp freshly ground black pepper
4 oz cream cheese
½ cup shredded cheddar cheese
½ cup diced pepper jack cheese
3 boneless skinless chicken breasts
2 tsp salt
2 tsp chili powder
2 tsp cumin
2 tsp garlic powder
3 Tbsp canola oil (for chicken)

Salsa, sour cream, and guacamole for serving

Preparation

1. Heat the canola oil 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.
2. In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
3. On a cutting board, slice a pocket in the chicken horizontally and 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.
4. 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.
5. Serve with salsa, sour cream, and guacamole!

Chicken Quesadilla

Ingredients:

225 g skinless, boneless chicken breast, diced
20 g fajita seasoning
8 ml vegetable oil
1 green bell peppers, chopped
1 red bell peppers, chopped
1/2 onion, chopped
5 (10 inch) flour tortillas
110 g shredded Cheddar cheese
4 g bacon bits
110 g shredded Monterey Jack cheese

Method:

1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
5. Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
6. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Makes 10 servings.