• 4 oz cream cheese (110 g)
  • 3 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 onion, diced
  • 1 yellow pepper, diced
  • ½ cup shredded cheddar cheese (50 g)
  • 1 green pepper, diced
  • 4 oz pepper jack cheese (125 g), cubed
  • 1 red pepper, diced
  • 1 tablespoon cumin
  • salt, to taste
  • 1 teaspoon garlic powder
  • pepper, to taste
  • guacamole
  • sour cream
  • salsa


Place a pan on the stove and turn the heat to high.

Add olive oil and allow it to become hot.

Add the onion, bell peppers, salt, and pepper. Sauté for a few minutes until the onion is a bit caramelized. Remove the pan from the stove.

Add cream cheese, pepper jack cheese, and cheddar cheese into the hot pan with the sauteed veggies. Stir everything until well blended.

Sprinkle garlic powder, salt, cumin, and chili powder over the chicken. Rub each until well coated.

Horizontally slice each chicken in the middle to create a pocket.

Stuff each chicken with the fajita mixture.

In the same empty pan, add olive oil and allow it to become hot.

Add the stuffed chicken into the pan, then cook each side for 7 minutes or until the cheese has melted completely.

Transfer the Chicken Fajita Bombs onto a clean serving plate.

Serve right away with guacamole, salsa, and sour cream. Enjoy!


Nutrition Facts: Calories 771 Fat 45g Carbs 23g Fiber 4g Sugar 10g Protein 65g

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