Meal Kit

Fajita and Oaxacan Cheese-Stuffed Chicken

with cotija garlic potatoes

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

beta changes version

In Your Box (serves 2)

  • 1 Shallot
  • 1 Red Bell Pepper
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Sour Cream
  • Info
    1 oz. Shredded Oaxacan Cheese
  • 12 oz. Red Potatoes
  • 1 tsp. Taco Seasoning
  • Info
    1 oz. Tomato Chipotle Butter
  • 1 Lime

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    632
  • Carbohydrates
    48g
  • Fat
    31g
  • Protein
    47g
  • Sodium
    1322mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare Ingredients

    Quarter potatoes. Stem, seed, remove ribs, and cut red bell pepper into thin strips Peel and halve shallot. Slice thinly.
    Zest and half lime. Juice on half and cut other half into wedges In a mixing bowl, combine sour cream, 1 tsp. lime zest, and 1 tsp. lime juice. Set aside. Pat chicken dry.

    [BETA PIC; thinner strips on red bell,, lime wedges. garlic , potatoes ,crema]

  2. 2

    Start the Potatoes

    Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and ¼ tsp. salt. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven, 20 minutes. While potatoes roast, cook filling.

  3. 3

    Cook the Filling

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add red bell pepper and shallot to hot pan. Stir occasionally until tender and lightly charred, 8-12 minutes. Remove from burner.

  4. 4

    Prepare the Chicken

    Cover chicken with plastic wrap and use a heavy object to pound to an even 1/8" thickness Season chicken on both sides with seasoning blend. Divide Oaxacan cheese evenly between chicken breasts and top with filling. Fold chicken over filling, enclosing completely.

    [PIC: flat chicken instead of butterflied]

  5. 5

    Finish Potatoes and Chicken and Finish Dish

    Carefully, push potatoes to one side of baking sheet and toss with tomato butter Baking sheet will be hot! Use a utensil. Place stuffed chicken in empty space on baking sheet. Roast again until chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes. Rest roasted chicken, 3 minutes. Plate dish as pictured on front of card, topping chicken with lime crema. Squeeze lime wedges over to taste. Bon appétit!

    [BETA CHANGES PIC: tomato in potatoes, chicken with topping]

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