Crispy Fajita-Spiced Stuffed Chicken with Bacon Fingerling Potatoes

This stuffed chicken recipe brings together the bold flavors of Tex-Mex cuisine in a comforting, oven-baked dish. Chicken cutlets are pounded thin, filled with a creamy blend of jalapeño and Monterey Jack cheese, then rolled up and coated in a crispy, fajita-spiced panko crust. The result is a golden-brown exterior with a gooey, spicy center.

Alongside, crispy roasted fingerling potatoes are loaded with smoky chopped bacon and fresh scallions, then drizzled with sour cream for a cool, tangy finish. This satisfying meal is perfect for a weeknight dinner or a special occasion.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line two baking sheets with foil. Wash and dry produce. Quarter jalapeño lengthwise, removing ribs and seeds for less heat, then finely chop. Halve potatoes lengthwise. Trim and thinly slice scallions. In a small bowl, combine cream cheese, Monterey Jack and as much jalapeño as desired.
2. Melt 1 tablespoon butter in a large pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes. Turn off heat; transfer panko to a shallow dish and stir in half the Fajita Spice Blend, salt and pepper. Wipe out pan.
3. Pat chicken dry with paper towels; season all over with salt and pepper. Place each cutlet between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ¼ inch thick. Remove and discard top layer of plastic wrap. Keeping chicken on plastic wrap, add jalapeño filling to bottom third of each cutlet. Starting at the bottom, tightly roll up chicken over filling, removing plastic wrap as you go.
4. Brush stuffed chicken all over (including open ends) with 1 packet of sour cream (2 packets for 4 servings). Working one piece at a time, press chicken into panko mixture to coat on all sides. Spray one prepared baking sheet with nonstick cooking spray. Place coated chicken, seam sides down, on sheet, leaving space in between. Bake on top rack until browned and cooked through, 18-22 minutes.
5. While chicken bakes, toss potatoes on second prepared baking sheet with a drizzle of oil, remaining Fajita Spice Blend, salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
6. Meanwhile, add bacon to the pan used for panko in a single layer. Cook over medium-high heat, turning occasionally and reducing heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
7. Transfer chicken to a cutting board; slice crosswise. Divide chicken and potatoes between plates. Drizzle remaining sour cream over potatoes; garnish with scallions and bacon. Serve.

Recipe Tips

FAQ

Can I use a different cheese for the stuffing?

Yes, you can substitute Monterey Jack with pepper jack for more heat or mozzarella for a milder flavor.

How do I keep the chicken from unrolling?

Make sure to roll tightly and place seam-side down on the baking sheet. You can also secure with toothpicks, but remove before serving.

Can I make this dish ahead of time?

You can prepare the stuffed chicken and potatoes up to the baking step, then refrigerate. Bake just before serving, adding a few extra minutes if needed.