4 boneless, skinless chicken breasts
1 1/2 cups shredded Pepper Jack cheese
1 (4 oz.) can chopped green chile peppers, drained
1 tbsp. dry Fajita seasoning

Preheat oven to 350°F (175°C). Coat a 9-inch square (or similar-size) baking dish with cooking spray.

Pat chicken dry. Make a deep cut into the side of each chicken breast to form a pocket. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies into each one. Close, and secure with a toothpick so the cheese doesn't escape while in the oven. Place the stuffed chicken into the baking dish. Season with the Fajita seasoning, then sprinkle the remaining cheese and chilies over the top.

Bake uncovered for 30 minutes or until the chicken juices run clear and cheese is melted and lightly browned. (I like to spoon some of the juices over the chicken towards the end of baking time.)

NOTES:

• Garnish with chopped fresh cilantro if desired.

• You can use slices of Pepper Jack cut from a block in lieu of the shredded (my preference.)

• If you'd like even more "kick", mix a little chopped jalapeno with the green chilies.

• We like having this with Trader Joe's Hatch Chile Mac & Cheese.

Submitted by: Carol