Simple to create and just requires 4 ingredients. A cool, enjoyable beverage during the summer.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 medium jalapeno peppers
- ½ cup shredded Monterey Jack cheese
- ½ small onion, chopped
- 2 ounces cream cheese, softened
- 2 cloves garlic, crushed
- ¼ teaspoon ground cumin
- 4 (5 ounce) skinless, boneless chicken breast halves
- cooking spray
- salt to taste
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place jalapeno peppers on a microwave-safe plate. Microwave on high power until soft but still plump, 1 to 2 minutes. Remove and discard seeds. Dice peppers.
- Mix diced peppers, Monterey Jack cheese, onion, cream cheese, garlic, and cumin together in a bowl.
- Make a pocket in each chicken breast, being careful not to cut through the sides or bottom, as follows: Make a vertical slice in the top center of each breast, starting about 1/2 inch in from each edge. Starting inside the vertical slit, cut horizontally into the chicken breast in both directions; this should leave you with a nice pocket.
- Press 1/4 of the pepper-cheese mixture into each breast. Close and secure with toothpicks. Spray chicken breasts with cooking spray and season with salt.
- Place chicken on the preheated grill with toothpicks facing upwards. Grill for 12 minutes, then turn and cook until no longer pink in the center and the juices run clear, 3 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks before serving.
- I find it easiest to cut the chicken pockets when the chicken is slightly frozen in the center.
- Instead of grilling, you can coat the stuffed chicken breasts with bread crumbs and bake in a preheated 350 degree F (175 degree C) oven for 35 to 40 minutes.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 7 g |
| Sodium | 189 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Maybe my jalapeños were rather large, because this was a lot of jalapeños. It was good though and spicy. I had to bake mine in the oven, but I didn’t put breadcrumbs on them. They came out perfect in 35 minutes.