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Total Time
30mins
Prep 15 mins
Cook 15 mins

I used Swiss cheese when I came up with this recipe but I bet it would be great with pepper jack too!

Ingredients Nutrition

Directions

  1. Combine cream cheese and green chilies until smooth, set aside.
  2. Preheat oven to 400.
  3. Lightly sprinkle cayenne pepper onto chicken breasts and place on a hot grill. Flip after 4 minutes and continue to cook until done, about 4 more minutes.
  4. Meanwhile, heat olive oil in skillet until hot.
  5. Cut jalapenos in half and remove seeds.
  6. Place jalapenos skin side down into hot skillet and cover until skin blisters and peppers have softened slightly, about 4 minutes.
  7. Remove from skillet and slice each half lengthwise into about 6 strips.
  8. Place chicken breasts onto cookie sheet (I line with Reynolds Release).
  9. Spread cream cheese mixture onto each breast.
  10. Press the equivalent of 1/2 pepper into cream cheese, sprinkle with shredded Swiss.
  11. Place into oven until cheese has melted, 3-5 minutes.