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Receipe: Oaxacan Cheese-Stuffed Fajita Chicken w/ tomato chipotle potatoes|| Via Home Chef

Happy Friday loves!! I can not tell you how happy I am that the weekend is finally here. I had a very long and busy week. Good but long, so I am glad this week is coming to an end. Today I wanted to share another BOMB.COM receipe from Home Chef. I can not tell you how amazing and convenient this service is. Simple and easy to make, fresh meals delivered to your home every week, based on your diet preference and budget! I love how everything you need is also delivered in the box so all you have to do is prepare and cook!! The best thing is you can totally skip your meals any week that you need to so you are not obligated. Ive been using Home Chef meals now for about 6 months and it is such a lifesaver when I just dont have the time to go to the store and round up ingredients to make dinner and the food is soooo good! I have yet to receive a reciepe that I didnt like. You can save $35 off your first box by using my code: tiffanyj156 here.

So lets get into this receipe shall we….

I N G R E D I A N T S

•1 Lime

•12 oz. Red Potatoes

•1 Shallot

•1 Red Bell Pepper

•1oz. Shredded Oaxacan Cheese

•1Tsp. Taco Seasoning

•1oz Tomato Chipotle Butter

•1oz. Sour Cream

*You will need: Olive Oil, cooking spray, medium non- stick pan, baking sheet, mixing bowl

BEFORE YOU COOK:

Preheat oven to 400 degrees

Prepare a baking sheet with foil and cooking spray

D I R E C T I O N S

#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 the 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 sid3es 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, topping chicken with lime crema. Squeeze lime wedges over chicken to taste. BON APPETIT!

Tiara’s up! xo

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