Grilled Hassleback Fajita Stuffed Chicken Recipe

Name: Grilled Hassleback Fajita Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chicken, preperation; 2 boneless skinless chicken breasts; 1/2 red bell pepper; 1/2 poblano pepper; 1/2 yellow pepper; 1/2 cup queso fresco, shredded; 1/2 red onion; marinade, preparation; 1 teaspoon chili powder; 1/3 teaspoon cumin; 1/3 teaspoon paprika; 1/8 teaspoon cayenne pepper; 1/8 teaspoon garlic powder; 1/3 teaspoon salt; 1/3 teaspoon ground black pepper; 1 tablespoon olive oil; sweet potato, preperation; 1 large sweet potato; 1 teaspoon olive oil; 1/2 yellow pepper; 1/2 red pepper; 1/2 poblano pepper; 1/2 cup black beans; 1/2 cup corn; 1/2 cup grape tomatoes; 1/4 cup cilantro; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon chili lime seasoning; salsa, and garnish

Try this homemade Grilled Hassleback Fajita Stuffed Chicken recipe the whole family will love. Made with chicken, chicken breasts, red bell pepper and p…

This Grilled Hassleback Fajita Stuffed Chicken relies on simple, everyday ingredients such as chicken, preperation, red bell pepper, poblano pepper and yellow pepper. It comes together quickly and makes 4 servings, at about 307 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

chicken, preperation
2 boneless skinless chicken breasts
1/2 red bell pepper
1/2 poblano pepper
1/2 yellow pepper
1/2 cup queso fresco, shredded
1/2 red onion
marinade, preparation
1 teaspoon chili powder
1/3 teaspoon cumin
1/3 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/3 teaspoon salt
1/3 teaspoon ground black pepper
1 tablespoon olive oil
sweet potato, preperation
1 large sweet potato
1 teaspoon olive oil
1/2 yellow pepper
1/2 red pepper
1/2 poblano pepper
1/2 cup black beans
1/2 cup corn
1/2 cup grape tomatoes
1/4 cup cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili lime seasoning
salsa, and garnish
1/4 cup cilantro
1/2 cup picante sauce
cream, sauce mixture
3 ounces adobo sauce
3 ounces sour cream
dressing for sweet potato
1/2 tablespoon olive oil
2 tablespoons lime juice
1/2 teaspoon chili lime seasoning
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon dried cilantro

1
Combine all the DRY ingredients for the marinade preparation first.
2
Blend sour cream and the La Costena In Adobo Sauce Chipotle Peppers in a food processor to make into a creamy spread. Put in refrigerator until time to serve.
3
Mix about 1/2 teaspoon of the marinade powder, before adding olive oil, to the shredded queso cheese. Toss the cheese and powder to mix well.
4
Add olive oil to the marinade, then add chicken to a sealable glass container, or in a zip lock bag.
5
Let marinade in refrigerator for at least 1 hour.
6
Slice the peppers for the chicken preparation in thin slices to lay on top of the chicken.
7
Cube the Sweet Potatoes.
8
Dice the other halves of the peppers.
9
Preheat oven to 425.
10
Add cut sweet potatoes to a bowl. Toss with 1 tbsp olive oil, 1 tsp Tajin Clasico Seasoning, salt & pepper to taste.
11
Spread sweet potatoes on baking sheet in a single layer & bake for 30-35 minutes, stirring every 10 minutes. They are done when crisp on the outside and tender on the inside.
12
Lay chicken breasts on another sheet pan, and lay the long slices of peppers across the chicken in a diagonal pattern. sprinkle the Queso cheese mixture over each piece of chicken. Cook until internal temperature of the chicken reaches 165 degrees. It is best to use an electronic probe style thermometer with an alarm for this effort. You don't want to under or over cook the chicken.
13
While the sweet potatoes and chicken are roasting in the oven, add corn to a non-stick skillet and dry roast until browned, stirring occasionally. Approx. 10-15 minutes Time will vary depending upon if you use fresh or frozen corn.
14
Add all the chopped peppers and vegetables, along with corn to a large serving bowl and toss.
15
Once the sweet potatoes are roasted, remove from oven, let cool for 5 mins, then add to serving bowl with all other ingredients.
16
Pour dressing over salad, toss gently until combined. Serve room temperature.
17
Serve with the garnishes and the chipotle mayonnaise sauce on the side.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 42 ingredients. The key ingredients include: chicken, preperation, 2 boneless skinless chicken breasts, 1/2 red bell pepper, 1/2 poblano pepper, and more.

Yes, Grilled Hassleback Fajita Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
307 kcal
Category
Meat & Poultry

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