Meal Kit

Oaxacan Cheese-Stuffed Fajita Chicken

with tomato chipotle potatoes

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

This fajita chicken is a fiesta of flavor fashioned for fun and ease. Fun, in that you get to prepare chicken a slightly different way, flattening and filling with seasoning, melty wonderful cheese, sweet red bell pepper, and shallot. And ease in that all of this comes together easily, without stress or pain. Order it up, and find out!

In Your Box (serves 2)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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 and Make Lime Crema

    Quarter potatoes.

    Stem, seed, remove ribs, and cut red bell pepper into thin strips.

    Zest and half lime. Juice one half and cut other half into wedges.

    Peel and halve shallot. Slice thinly.

    In a mixing bowl, combine sour cream, 1 tsp. lime zest, and 1 tsp. lime juice. Set aside.

  2. 2

    Start the Potatoes

    Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and 1/4 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

    Pat chicken dry.

    Cover chicken with plastic wrap and use a heavy object to pound to an even 1/8" thickness. You may also use a gallon bag for easier clean up.

    Remove plastic wrap and season chicken on both sides with seasoning blend. Divide cheese evenly between chicken breasts and top with filling. Fold chicken over filling, enclosing completely.

  5. 5

    Finish Potatoes and Chicken and Finish Dish

    Carefully, push potatoes to one side of baking sheet and toss with tomato chipotle butter. Baking sheet will be hot! Use a utensil. Place stuffed chicken on empty side.

    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 chicken to taste. Bon appétit!

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