Nacho-Rific Stuffed Chicken
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Spray a baking sheet with nonstick spray and set aside
3
To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl
4
Mix thoroughly and set aside
5
Put chips in a sealable plastic bag and crush with your hands or a rolling pin
6
Add taco seasoning and give it a good shake to mix
7
Transfer crumb mixture to a plate and set aside
8
Place cutlets flat on a clean, dry surface, and season with salt and black pepper
9
Spoon filling onto the centers of the cutlets, dividing it evenly among them
10
Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed
11
Transfer to the baking sheet
12
Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat
13
Coat cutlets with crumb mixture
14
Cover the baking sheet with foil, and bake in the oven for 20 minutes
15
Carefully remove foil
16
Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes
17
Let cool slightly and top with sour cream and salsa, if using
18
Enjoy!