Green Chile and Pepper Jack Cheese Stuffed Chicken Breast

One of my husband’s favorite meals is my Green Chile Chicken so I had him in mind when I created this recipe. I stuffed some pepper jack cheese into some whole green chiles then stuffed it into a chicken breast. I seasoned it simply with sea salt, freshly cracked pepper, and garlic powder. The chicken turned out tender and juicy and the stuffing had a fantastic spicy flavor. My husband and I both really loved this chicken and it will be on our dinner table again in the future. You can’t beat a recipe that tastes this good and only has 7 ingredients!

Green Chile and Pepper Jack Cheese Stuffed Chicken Breast:
Recipe and Photos by For the Love of
  • 2 tsp olive oil
  • 2 chicken breasts
  • 2 whole canned green chiles
  • 3 slices of pepper jack cheese (2 for my husband & 1 for me)
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste

Preheat the oven to 400 degrees.

Cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Roll the slice(s) of cheese into a tube and place into the whole green chile. Place the green chile into the chicken breast. Close the slit together with toothpicks (or if you are like me and realize that you don’t have toothpicks, simply break some kebab sticks in half and use them). Season each side of the chicken with sea salt, freshly cracked pepper, and garlic powder to taste.

Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the oven. Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing. Enjoy.


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4 Responses to “Green Chile and Pepper Jack Cheese Stuffed Chicken Breast”

  1. 1

    Anonymous — June 24, 2011 @ 12:28 pm

    I loved this recipe; it was so delicious. Although, our local grocery store didn't have canned chilis, I substituted some sauteed poblanos. I also made a big southwest salad of yours on the side, GAH, so delicious.

    Keep on cooking amazing things and posting them on the internet! :)



  2. 2

    Rosita Vargas — July 1, 2011 @ 3:37 pm

    I'm your fan almost three thousand and more and more excited me your recipes, there are times when I look and do not comment, I have trouble choosing, they are all very good, I love all your dishes, it would be a pleasure to have you on my blog to keep you closer, love and big hugs .


  3. 3

    Maranda — July 7, 2011 @ 6:16 pm

    Who wouldn't love green chile and cheese stuffed chicken??? I can see this being great in steak as well since I love green chile cheese steak. Yum!!


  4. 4

    Liz — April 26, 2012 @ 9:50 pm

    Oh wow! This is so good. This recipe looked like something my husband would like so we tried it. I don’t typically like pepper jack cheese, but I’m already dreaming of eating this again! What a delicious creation!

    I had never really thought of frying the chicken a little then cooking it in the same pan—that was one of the tastiest meals we’ve had!


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