Meal Kit
Oaxacan Cheese-Stuffed Fajita Chicken
with tomato chipotle potatoes
Prep & Cook Time: 50-60 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Sarah Thomsen
beta changes version
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Red Potatoes
- 1 Red Bell Pepper
- 1 Lime
- 1 Shallot
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1 oz. Tomato Chipotle Butter
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1 oz. Sour Cream
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1 oz. Shredded Oaxacan Cheese
- 1 tsp. Taco Seasoning
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.
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Nutrition (per serving)
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Calories610
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Carbohydrates47g
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Net Carbs41g
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Fat29g
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Protein46g
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Sodium1180mg
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
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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 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 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 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 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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