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Queso Fundido Stuffed Chicken

Queso Fundido Stuffed Chicken

Chorizo, cheese, and peppers stuffed into chicken. Win win!

Print Recipe

Queso Fundido Stuffed Chicken

Chorizo, pepper jack cheese, and peppers stuffed chicken.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 people
Author: The Flip Flop Wife

Ingredients

  • 1 each link Chorizo
  • 3 each Jalapenos
  • 4 cups Shredded Pepper Jack Cheese
  • 3 each Chicken Breasts boneless/skinless
  • Olive Oil
  • Toothpicks

Instructions

  • Wash jalapenos.
  • Slice jalapenos.
  • Mince jalapenos.
  • Shred cheese, if it isn’t already shredded.
  • Put skillet on stove and turn stove top on to medium heat, and no higher.
  • Coat with olive oil and place in Chorizo. Stir Chorizo frequently to prevent burning.
  • Once Chorizo is cooked, add 2/3 of the jalapenos and mix in with the Chorizo.
  • Trim chicken breasts and place one into a plastic bag.
  • Grab your meat tenderizer mallet and pound the meat until it is about ¼ inch thick.
  • Line broiling pan with foil and replace broiling top.
  • Take one chicken breast and put about ¼ - ½ cup of meat and jalapeno mixture in the center.
  • Add about ¼ cup shredded cheese on top of the meat mixture.
  • Roll chicken breast tightly and seal with a toothpick.
  • Repeat with remaining chicken breasts.
  • Place all on the broiling pan.
  • Top chicken breasts with ¼ - ½ cup shredded cheese.
  • Top cheese with minced jalapeno.
  • Bake at 375 degrees for 30 minutes.

Notes

  • Wear gloves when handling the peppers; the jalapeno juice can really sting!
  • Chorizo burns quickly. Brown on med heat and watch it.
  • Use two pieces of saran wrap to pound chicken if no Ziploc bags available.


Steps

1. Wash jalapenos. Slice jalapenos and remove seeds. Mince jalapenos. (Wear gloves, the jalapeno juice can really sting!)

2. Shred cheese, if it isn’t already shredded. (Love my Presto Salad Shooter..nope no commissions or kick backs, just love the thing!)

3. Put skillet on stove and turn stove top on to medium heat. Coat with olive oil and place in Chorizo. Stir Chorizo frequently to prevent burning.

4. Once Chorizo is cooked, add 2/3 of the jalapenos and mix in with the Chorizo.

5. Trim chicken breasts and place one into a plastic bag (or between two pieces of saran wrap). Grab your meat tenderizer mallet and pound the meat (great if you have some stress to let out!) until it is about ¼ inch thick.

6. Line broiling pan with foil and replace broiling top. Spray with non-stick spray.

7. Take one chicken breast and put about ¼ – ½ cup of meat and jalapeno mixture in the center.

8. Add about ¼ cup shredded cheese on top of the meat mixture.

9. Roll chicken breast tightly and seal with a toothpick.

10. Repeat with remaining chicken breasts and place all in broiling pan.

11. Top chicken breasts with ¼ – ½ cup shredded cheese.

12. Top cheese with minced jalapeno. Bake at 375 degrees for 30 minutes.

13. Remove with a spatula (cheese around edges will be crispy…try not to eat it all!) and serve hot.

 

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A former tech consultant now enjoying life in flip flops. I'm either in the kitchen, hanging with my awesome husband and rescue pup, or trying to hone my camera skills. Read More…

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