Fajita-Spiced Stuffed Chicken with Bacon Fingerling Potatoes

Get ready for a flavor-packed dinner that brings together crispy, juicy chicken and smoky, savory potatoes. Tender chicken cutlets are pounded thin, filled with a creamy blend of jalapeño and Monterey Jack cheese, then rolled up and coated in a fajita-spiced panko crust. Baked to golden perfection, each bite delivers a satisfying crunch and a kick of heat.

Alongside, roasted fingerling potatoes are tossed with fajita spices and topped with crispy bacon, fresh scallions and a drizzle of sour cream. This Tex-Mex inspired meal is comforting, bold and sure to become a weeknight favorite.

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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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and 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 you like.
2. Melt 1 TBSP 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 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 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 the open ends) with one packet of sour cream. 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 plenty of 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 large 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 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. Turn off heat; transfer to a paper-towel-lined plate. Once bacon is 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 type of potato?

Yes, you can substitute fingerling potatoes with small Yukon Gold or red potatoes. Cut them into similar-sized pieces for even roasting.

How do I prevent the chicken from unrolling?

Make sure to roll the chicken tightly and place seam-side down on the baking sheet. The sour cream helps seal the edges, but you can also secure with toothpicks if needed.

Can I make this dairy-free?

You can try using dairy-free cream cheese and Monterey Jack alternatives and omit the sour cream or use a plant-based version. The texture and flavor may vary.