This Hasselback Fajita Stuffed Chicken recipe is filled with bell peppers, taco seasoning and Tex Mex cheese – it’s a healthy dinner idea!
Ingredients and substitutions
Chicken breasts – boneless skinless chicken breasts are best for Hasselback recipes. I highly recommend sticking with chicken breasts, since thighs would be hard to stuff.
Olive oil – sub out olive oil for any neutral oil such as grapeseed oil or avocado oil.
Fajita seasoning – you can use or substitute taco seasoning.
Red, yellow and green pepper – use all or only one of each bell pepper colour.
Red onion – you can use white or yellow onion in a pinch.
Shredded cheese – I use a Tex Mex shredded cheese blend but feel free to use your favourite shredded cheese instead.
Cilantro – leave this out altogether if you don’t like cilantro.
Salsa and sour cream – for serving.
Roasted sweet potatoes
Olive oil – see substitution notes above.
Sweet potatoes – use russet potatoes or any type of mini potatoes to replace sweet potatoes.
Chili powder – paprika, crushed chili flakes or cayenne pepper are good substitutes here.
Paprika – chili powder, cayenne or a Cajun spice blend would all work.
Garlic powder – garlic salt is a great alternative to garlic powder.
Salt – to taste.
How to make stuffed chicken?
