Description
Turn up the heat at your dinner table with grilled, stuffed chicken breasts filled with a mixture of jalapeno peppers and two types of cheese.
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
Directions
- 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.
