Servings: 3 servings

2 tablespoons olive oil 2 tablespoons olive oil
1 onion, diced 1 onion, diced
1 red pepper, diced 1 red pepper, diced
1 yellow pepper, diced 1 yellow pepper, diced
1 green pepper, diced 1 green pepper, diced
salt, to taste salt, to taste
pepper, to taste pepper, to taste
½ cup shredded cheddar cheese ½ cup shredded cheddar cheese
4 oz pepper jack cheese, cubed 4 oz pepper jack cheese, cubed
4 oz cream cheese 4 oz cream cheese
3 boneless, skinless chicken breasts 3 boneless, skinless chicken breasts
1 tablespoon chili powder 1 tablespoon chili powder
1 tablespoon cumin 1 tablespoon cumin
1 teaspoon garlic powder 1 teaspoon garlic powder

1. Heat olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Remove from heat.
2. Add the cheddar, pepper jack, and cream cheese to the pan, stirring until evenly incorporated.
3. Season chicken with the salt, chili powder, cumin, and garlic powder, evenly rubbing the spices over the chicken.
4. Slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the fajita mixture.
5. Repeat for all chicken breasts and remove any excess fajita mixture from the pan.
6. Heat pan over medium heat. If needed, add olive oil.
7. Cook the stuffed chicken until chicken is cooked through and cheese is melted, about 7 minutes on each side.
8. Serve with salsa, sour cream, and guacamole!
Note: bake in oven at 425° for 25 to 30 mins if rather do them that way.

I cut mine on half and split the chicken to stuff veggies...BUT I wrapped the chicken breast in BACON! Baked in 350 degree oven for 25 min then cranked up heat to 425 to get that crunchy bacon!!  I cut mine on half and split the chicken to stuff veggies...BUT I wrapped the chicken breast in BACON! Baked in 350 degree oven for 25 min then cranked up heat to 425 to get that crunchy bacon!!