pepper jack
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Ortega Chili and Pepper Jack Stuffed Chicken
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Impress dinner guests with this Ortega Chili and Pepper Jack Stuffed Chicken that delivers restaurant-quality presentation with home kitchen simplicity. Juicy chicken breasts encase whole green chiles stuffed with melty pepper jack cheese, creating perfect flavor balance in every bite. The searing-then-baking technique ensures beautiful browning while keeping the meat perfectly moist. Sliced thinly for serving, this dish creates a stunning visual presentation with minimal effort.
Ingredients
3 boneless skinless chicken breasts
3 whole canned green chiles
3 slices of Monterrey jack or pepper jack cheese
garlic powder to taste
salt and freshly cracked pepper to taste
2 teaspoons of olive oil
Directions
Preheat the oven to 400 degrees.
Cut a long slit in the sides of the chicken, almost completely through to the other side.
Cut each slice of cheese into three long pieces and stack together.
Tuck the stacked cheese into each green chile.
Stuff the green chiles into the chicken breasts.
Close the slit with toothpicks.
In an oven proof skillet, heat the oil over medium high heat.
Place the chicken in the skillet and cook 3-4 minutes until golden brown on that side.
Flip the chicken over and place the skillet into the pre-heated oven.
Cook for 20 minutes, or until the chicken is cooked all the way through.
Let the meat rest on the counter for 5 minutes prior to slicing.
Slice thinly and serve while it is still warm and melting with cheese. Enjoy!
Serving Size: Serves 3
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: chicken, cheese, pepper jack, Ortega chilis
🗂️ Categories: 🍗 Chicken & Other Poultry
📚 Cookbooks: The TFR Cookbook
Recipe #1262 was added on March 29, 2022 and last updated on March 31, 2025.
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