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    Home > Main Courses > Main Dishes Chicken > Chorizo Chile Cheese Stuffed Chicken Breast

    Chorizo Chile Cheese Stuffed Chicken Breast

    Published: Sep 1, 2018 · Modified: Jun 13, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    chorizo chile stuffed chicken breasts

    Chorizo Chile Cheese Stuffed Chicken Breast is one of those very special dinners that make you glad you took the extra effort. Chicken breasts are stuffed with browned chorizo, diced Hatch chile peppers and Mexican melting cheese, then rolled and coated in a Panko bread crumb and chili powder mixture. Then baked, the result is divine for any Southwestern food lover.

    Chorizo cheese stuffed chicken breast with enchilada sauce, Spanish rice and grilled bulb onions

    It’s been years since I’ve served stuffed  chicken breast. I guess for the reason that it’s an annoying and somewhat tedious proposition. Pounding the chicken breasts thin, followed by the task of rolling them up without everything falling out.

    This past Saturday we went to friends Kathy and Tom’s house for dinner. She prepared an absolutely gorgeous stuffed chicken breast dinner, a recipe from Giada, Antipasti Stuffed Chicken Breast. It was so delicious that I was totally inspired to stuff some chicken at home.

    Making the decision to lean toward a Southwestern version, I decided chorizo, chili and cheese sounded like a good place to start.

    How to Stuff Chicken Breasts:

    I did not follow Giada’s instructions for stuffing, but went with the way I was accustomed to, which is pounding the chicken breasts as thin as I could get them. I used a meat mallet and and use the side which had smaller spikes.

    • I’ve seen many instructions to place chicken breasts in between two sheets of waxed paper. I’m not a fan of this method as it seems the paper alway tears and grinds into the meat. I like using a sturdy gallon-sized unsealed zip lock bag. No reason to wallop it to death, just hit it until the thicker end starts to flatten. You can also use a rolling pin to gently encourage an even piece of meat. Or grab a sauce pan, the bottom flat surface works like a charm.
    • Once the chicken breasts are even, place the chicken on a flat surface, a cutting board is good, and take a scoop of filling and place in the middle of the breast. With your hand, press the filling onto the breast so it forms a more solid mass. Starting at the tapered end of the breast roll as tightly as you can. Roll in the butter and the breading and immediately place seam side down in the baking dish you are going to use. Repeat with the rest of the chicken.
    • I’ve seen many recipes that use kitchen twine to hold the chicken together or even a long wooden pick. I’ve never done this, but I’m sure it’s a good idea if you have stuffing ingredients that stubbornly won’t  press together easily.
    • For the recipe I mentioned above, Giada lays the stuffing on one side of the chicken and folds the breast in half. Either way, the key to keeping all that flavor inside of the chicken is to compress the filling onto the chicken with your hand before rolling or folding.
    • You can also simply make a slit in the side of each unflattened chicken breast and push filling into the chicken that way. I’ve never done it, but don’t know why it wouldn’t be an easy solution…but without such a dramatic rolled layers visual for your finished product.
    Baked chorizo, hatch chile, cheese stuffed chicken breasts with spanish rice and grilled knob onions.

    Recipe for Chorizo Chile Cheese Stuffed Chicken Breasts:

    This recipe is full of wonderful Southwestern flavor. Combining chili powder and cumin with Panko bread crumbs makes for a colorful and spicy coating. The chorizo, Hatch chile peppers and Mexican melting cheese bring the dish together for a cheesy texture and Fiesta themed dish. But the true star is the addition of this beautiful recipe for Homemade Enchilada Sauce. It brings everything together for one big wow.

    I used chicken breast halves for this recipe. A full chicken breast, rarely seen at the grocery store, would include the two halves connected by a breast bone. You’ll usually find chicken breast halves packaged either bone-in and skin-on or boneless and skinless.

    I hope you give this Chorizo Cheese Stuffed Chicken Breast recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite baked stuffed chicken breast recipe, let me know, I’d love to give it a try.

    And if you’re as inspired as I am to find more easy stuffed chicken breast recipes, take a look at some I found from my friends:

    • Pecan Crusted, Bleu Cheese and Bacon Stuffed Chicken Breast, from Trish over at Mom on Timeout
    • Creamy Broccoli Cheese Stuffed Chicken, from Valerie at Valerie’s Kitchen
    • Bacon Wrapped Chicken Breast Stuffed With Avocado and Cheddar, from Rachel at Rachel Cooks
    • Chicken Galliano, Chicken Stuffed with Goat Cheese and Prosciutto and topped with a Galliano Sauce, one of our recipes.

    And if you’re looking for more Mexican Chicken Recipes:

    • One Pan Crispy Chicken Thighs in Tomatillo Wine Sauce
    • Chicken in Tangy Escabeche
    • Ancho Chile Lime Chicken Kabobs
    • Hatch Green Chile Chicken Burgers
    • Spicy Mexican Chicken Zarape
    • Arroz con Pollo, Mexican Chicken and Rice
    Baked chorizo, hatch chile, cheese stuffed chicken breasts with spanish rice and grilled knob onions.

    Chorizo, Hatch Chile and Cheese Stuffed Chicken Breasts

    Chorizo Chile Cheese Stuffed Chicken Breast is one of those very special dinner’s that make you glad you took the extra effort. Chicken breasts are stuffed with browned chorizo, diced Hatch Chile peppers and Mexican melting cheese, then rolled and coated in a Panko bread crumb and chili powder mixture. Then baked, the result is divine for any Southwestern food lover.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course Chicken
    Cuisine: Southwestern Mexican
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Resting Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 4
    Calories: 421kcal
    Author: Lea Ann Brown

    Ingredients

    • 4 whole chicken breast halves boneless and skinned
    • 4-5 Hatch Chile Peppers Roasted, peeled, seeded and chopped
    • 1/4 pound bulk Chorizo Sausage browned
    • 1/2 pound Muenster or Queso Oaxaca Cheese, cut into 4 slices
    • 1/2 cup Panko bread crumbs
    • 1 tablespoon chili powder
    • 1/2 teaspoon cumin
    • salt & pepper to taste
    • 6 tabelspoons butter melted
    • Knob onions, green onions, cilantro for garnish
    • 1 cup Enchilada Sauce Heated
    Prevent your screen from going dark

    Instructions

    • Combine Panko, chili powder, cumin and salt and pepper on a plate. With a fork, mix very well until combined. 
    • On a plate, melt butter in microwave. 
    • Pound chicken breasts until thin. Spread each piece with equal amounts of chiles and chorizo.  Press chile and chorizo onto the chicken breast to make it more manageable. Top with cheese slice and roll up.  Starting with the tapered end of the breast roll as tightly as you can. After you roll each one, dip in melted butter and then roll in bread crumb mixture. Place seam side down in a shallow baking dish. Continue with each chicken breast. 
    • Chill for at least 1 hour. 
    • Bake chicken at 400 degrees for 30 minutes. 
    • Drizzle enchilada sauce over baked chicken. Garnish with green onion and cilantro. Or serve with grilled knob onions. Spanish rice makes a perfect side dish.

    Notes

    Use a homemade recipe for Enchilada Sauce, or 1 14 1/2 ounce can. Use poblabo peppers, canned chopped chiles if you don’t have access to Roasted Hatch Chile peppers.

    Nutrition

    Calories: 421kcal | Carbohydrates: 15g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 1476mg | Potassium: 242mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1605IU | Vitamin C: 6.6mg | Calcium: 427mg | Iron: 1.9mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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    Reader Interactions

    Comments

    1. Martha Jo Burns says

      May 28, 2021 at 7:42 am

      5 stars
      I’m from Texas and I love this! it brings me back home! I added a slice of avocado inside the breasts, too, as I rolled them up. Yummy!

      Reply
      • Lea Ann Brown says

        May 28, 2021 at 1:04 pm

        Hi Martha Jo, always good to hear from you! Love, love, love that slice of avocado … why didn’t I think of that? 🙂

        Reply
    2. Karen (Back Road Journal) says

      October 02, 2018 at 10:41 am

      Well this recipe certainly takes a baked chicken breast up a notch or two. Yum!

      Reply
    3. Kelly | Foodtasia says

      September 26, 2018 at 1:23 pm

      This looks so tasty! My family would love it!

      Reply
    4. mjskitchen says

      September 07, 2018 at 8:07 pm

      You really know how to dress up a chicken breast! I just finished off the last of my chorizo tonight, so will be making a new batch soon. This will be the first item on my list to make. Great dish!

      Reply
    5. Jean | DelightfulRepast.com says

      September 06, 2018 at 10:30 am

      Lea Ann, that sounds wonderful! And I so agree, waxed paper is not the right tool for the job. Whenever I see a recipe directing that you pound meat between two sheets of waxed paper, I immediately decide the person has never actually made the recipe.

      Reply
    6. Rocky Mountain Woman says

      September 05, 2018 at 12:18 pm

      5 stars
      Holy moly, Lee Ann, these look amazing!

      Reply
    7. Susan says

      September 05, 2018 at 8:41 am

      What a great way to dress up a chicken breast! My husband loves spicy chorizo and I know he’d love this 🙂

      Reply
    8. John / Kitchen Riffs says

      September 05, 2018 at 8:14 am

      I haven’t had stuffed chicken breasts in ages! Used to be such a popular dish. And will be again, made your way. Gosh, this has SO MUCH flavor. Really inspired — thanks.

      Reply
    9. Larry says

      September 02, 2018 at 11:44 am

      Looks delicious Chef.

      Reply
    10. Heather says

      September 01, 2018 at 6:00 pm

      This looks absolutely amazing!

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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