One Skillet Cheesy Green Chile Chicken

Original Recipe by: Half Baked Harvest

Prep Time 

15 minutes

Cook Time 

20 minutes

Total Time 

40 minutes

Servings: 4

Calories Per Serving: 550 kcal

Ingredients

• 4 boneless skinless chicken breasts

• 2 ounces cream cheese, at room temperature

• 4 slices pepperjack cheese

• 1/2 tsp oregano

• 1/2 tsp ground cumin

• 2 freshly minced garlic cloves

• 2 poblano peppers, roasted then sliced

• 1 yellow onion, chopped or sliced

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• kosher salt and black pepper

• 2 tablespoons extra virgin olive oil

• 1 jar salsa verde

• fresh cilantro and limes for serving

Instructions

1. Partially sauté the vegetables. Heat your skillet over medium-high. Add a little high heat oil. Sauté the poblanos and onions for 3 minutes, until they get some browned/charred edges. Set all aside, and cool the poblanos before slicing.

2. Preheat the oven to 425° F. 

3. Pound the chicken breasts to an even thickness. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices. Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling. Place the chicken in the skillet or baking dish. Rub with olive oil. 

4. In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper. Rub the seasonings all over the chicken. 

*Alternate idea before baking in the next step: Brown the stuffed chicken briefly on both sides.

5. Sprinkle the remaining poblano peppers and onions around the chicken. Drizzle everything with olive oil, then pour over the salsa verde combined with the cumin, garlic, and oregano. Bake ~20 minutes, until the chicken is cooked through, then twist some limes over the final product. Serve with fresh cilantro and lime slices.