↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
2 cups crushed corn flakes
1 tbsp chili powder
1 (1.27 oz) packet dry fajita seasoning
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped orange bell pepper
1/3 cup chopped fresh mushrooms
1/2 medium red onion, diced
4 skinless, boneless chicken breast halves - pounded thin
1 cup shredded Cheddar cheese, divided
1/4 cup salsa
Toothpicks
Preheat oven to 350. Lightly grease a baking dish. In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tbsp Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted. Serves 4
view more member recipes
MEXICAN STUFFED CHICKEN
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
2 cups crushed corn flakes
1 tbsp chili powder
1 (1.27 oz) packet dry fajita seasoning
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped orange bell pepper
1/3 cup chopped fresh mushrooms
1/2 medium red onion, diced
4 skinless, boneless chicken breast halves - pounded thin
1 cup shredded Cheddar cheese, divided
1/4 cup salsa
Toothpicks
Preheat oven to 350. Lightly grease a baking dish. In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion.
Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tbsp Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mexican Stuffed Chicken
by sgre52160
2 boneless, skinless chicken breasts 2 tbsp dried bread crumbs and grated parmesan cheese 4 tbsp mild green chilies, chopped 1 tsp chili powder 2 egg, beaten 2 oz Monterey jack cheese, cut into 4
by sgre52160
2 boneless, skinless chicken breasts 2 tbsp dried bread crumbs and grated parmesan cheese 4 tbsp mild green chilies, chopped 1 tsp chili powder 2 egg, beaten 2 oz Monterey jack cheese, cut into 4
Mexican Stuffed Chicken Breasts
by sgre52160
6 skinless boneless chicken breast halves 2 oz cheddar cheese cut into strips 4 tbsp chopped cilantro 1 can green chilies 1/4 tsp red pepper flakes 1 egg beaten 1/3 cup cornmeal 1/2 pkg taco se
by sgre52160
6 skinless boneless chicken breast halves 2 oz cheddar cheese cut into strips 4 tbsp chopped cilantro 1 can green chilies 1/4 tsp red pepper flakes 1 egg beaten 1/3 cup cornmeal 1/2 pkg taco se
Mexican Stuffed Mushrooms
by sgre52160
12 large mushrooms, 2 1/2 inch diameters, stems removed and chopped 1/3 cup thinly sliced green onions 1 clover garlic, minced 3/4 tsp ground cumin and chili powder 1/4 cup water 1 can small toma
by sgre52160
12 large mushrooms, 2 1/2 inch diameters, stems removed and chopped 1/3 cup thinly sliced green onions 1 clover garlic, minced 3/4 tsp ground cumin and chili powder 1/4 cup water 1 can small toma
Mexican Stuffed Wontons
by sgre52160
1 (8 oz) pkg cream cheese, softened 1 cup grated Monterey Jack cheese 4 ounces chopped pickled jalapeno peppers 3 cloves garlic, minced 2 to 3 green onions, chopped 1 (16 oz) pkg wonton wrap
by sgre52160
1 (8 oz) pkg cream cheese, softened 1 cup grated Monterey Jack cheese 4 ounces chopped pickled jalapeno peppers 3 cloves garlic, minced 2 to 3 green onions, chopped 1 (16 oz) pkg wonton wrap
Mexican Stuffed Shells
by sgre52160
2 lb ground beef 2 envelopes taco seasoning 1 pkg. cream cheese 1 box jumbo pasta shells 1 1/2 cup salsa 1 1/2 cup taco sauce 1 1/2 cup shredded cheddar 1 1/2 cup shredded Monterey jack 1 1/2
by sgre52160
2 lb ground beef 2 envelopes taco seasoning 1 pkg. cream cheese 1 box jumbo pasta shells 1 1/2 cup salsa 1 1/2 cup taco sauce 1 1/2 cup shredded cheddar 1 1/2 cup shredded Monterey jack 1 1/2
view more member recipes