Best 3 Nacho Rific Stuffed Chicken Recipes
Nacho rific stuffed chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal or a party. This mouthwatering recipe combines the flavors of nacho cheese, chicken, and spices to create a tasty and satisfying dish. With just a few simple ingredients and steps, you can have a flavorful and enjoyable meal that will surely be a hit with your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
NACHO-RIFIC STUFFED CHICKEN
Cheesy and beany on the inside, crunchy and tortilla-chip-crusted on the outside. INSANE.
Provided by Hungry Girl
Categories Lunch & Dinner Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
- To make the filling, combine beans, cheese wedges, and cheddar. Mix thoroughly.
- In a blender or food processor, grind cereal to a breadcrumb-like consistency. Add crushed chips and taco seasoning, and mix well.
- Season chicken with salt and pepper. Distribute filling among the cutlets. Roll up each cutlet over the filling, and secure with toothpicks if needed.
- Transfer to the baking sheet.
- Top with taco sauce, and coat with seasoned crumb mixture. Cover sheet with foil, and bake for 20 minutes.
- Remove foil. Bake until cooked through and crispy, about 15 minutes.
Nutrition Facts : Calories 295
NACHO-RIFIC STUFFED CHICKEN (HUNGRY GIRL)
I got this in an email flyer from Hungry Girl, this is definitely on the menu in the near future, hubby & I both love Mexican food and this sounds super yum!
Provided by Mandy
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 180.C.
- 2. Spray a large baking pan with nonstick spray and set aside.
- 3. To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.
- 4. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside.
- 5. Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks.
- 6. Cover each stuffed cutlet with 1 tablespoons taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides -- use a spoon or your fingers, if needed. Gently transfer to the baking pan.
- 7. Cover the pan with foil, and bake in the oven for 20 minutes.
- 8. Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.
- 9. Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!
Nutrition Facts : Calories 378.7, Fat 12.4, SaturatedFat 5.1, Cholesterol 170.4, Sodium 467.1, Carbohydrate 9.2, Fiber 2.3, Sugar 2.5, Protein 56.8
NACHO-RIFIC STUFFED CHICKEN
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside. To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside. Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside. Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet. Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes. Let cool slightly and top with sour cream and salsa, if using. Enjoy!
Nutrition Facts : Calories 270, Fat 4.25 grams, Sodium 780 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 40 grams, Sugar 1.5 grams
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients. This will ensure a smooth and efficient cooking process.
- Use a Meat Thermometer: To ensure the chicken is cooked to perfection, insert a meat thermometer into the thickest part of the breast. The internal temperature should reach 165°F (74°C) before removing from the oven.
- Season Generously: Don't be shy with the seasonings. The combination of chili powder, cumin, oregano, garlic powder, and paprika adds a delicious flavor profile to the chicken.
- Control the Cheese Melt: If you prefer a gooey, melted cheese filling, use a cheese that melts well, such as mozzarella or cheddar. If you prefer a crispy cheese topping, use a cheese that browns well, such as Parmesan or Romano.
- Customize Your Nachos: Feel free to add your favorite nacho toppings, such as salsa, guacamole, sour cream, diced tomatoes, or sliced jalapeños.
Conclusion:
The Nacho-rific Stuffed Chicken is a delightful and easy-to-make dish that combines the flavors of Mexican cuisine with the convenience of a one-pan meal. With its crispy chicken exterior, tender and flavorful filling, and customizable toppings, this recipe is sure to be a hit with the whole family. Serve it as a main course with a side of rice or beans, or enjoy it as a fun and satisfying snack. So, gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece that will leave your taste buds dancing with joy!
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