Ultimate Mexican Stuffed Chicken Food

MEXICAN STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
• In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
• In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
• Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

CHEESY MEXICAN STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
• Butterfly each chicken breasts and lay open like a book. (See how to butterfly chicken breasts for more details and step-by-step photos.)
• Sprinkle the inside of each chicken breasts with the salt and pepper.
• Add to each chicken breast 2 tablespoons of black beans, 1 1/2 tablespoons of chopped tomato, 1 1/2 tablespoons of chopped spinach and 1/4 cup of shredded cheese.
• Fold chicken breasts to close them up and lay on parchment-lined baking sheet.
• Sprinkle each of the tops of the chicken breasts with 1/2 teaspoon of the taco seasoning. Top each breast with an extra 1/4 cup of shredded cheese.
• Bake at 375 for 30-35 minutes, until chicken breasts are cooked through. Serve with desired toppings and enjoy!

ULTIMATE CHICKEN QUESADILLA

Steps:

• 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
• 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
• 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.

MEXICAN STUFFED CHICKEN

Steps:

• Preheat oven to 350*F Coat a 9x9 inch casserole dish with cooking spray and set aside. Place chicken breast between two pieces of plastic wrap. Pound with a meat tenderizer until flattened to 1/4 inch thick. Do this to all breasts. In a bowl mix 3 Tablespoons butter, pepper jack cheese, sharp cheddar cheese, green onions & green chilies. In another bowl place melted butter. In another bowl mix crushed cheese crackers and taco seasoning. Spoon cheese mixture onto each chicken breast and roll up, tucking sides in if possible. No need to secure with toothpicks. Dip rolled chicken into butter mixture then coat with cracker crumbs. Place chicken into casserole dish. Bake for 40 minutes or until digital thermostat inserted into chicken reads 165*F

MEXICAN CHICKEN

Steps:

• Heat the oil in a large pan, and fry the onion and garlic for a couple of minutes.
• Add the diced chicken and capsicum and cook for a further 4 minutes or until all the chicken has changed colour.
• Add spices and stock powder and cook for 1 minute.
• Add the remaining ingredients, bring to the boil, then reduce the heat and simmer for another 15 minutes Serve over steamed rice.
• I like to serve grated cheese, sour cream and gaucomale so people can add them themselves.