Chorizo Stuffed Chicken Breasts

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Chorizo Stuffed Chicken Breasts

a photo of a stuffed chicken breast that has been baked to golden perfection with gooey cheese spilling out of the chicken

Cheesy chorizo stuffed chicken breasts is the chicken dinner recipe you never knew you were missing! Bold flavor in every bite!

Last winter we busted out our queso fundido and as we were shoveling all of that deliciousness loaded onto crisp and salty chips the thought occurred to me: this should be stuffed in chicken.

And so it is. And it’s delicious. The best part is when a little cheese and chorizo spills out into the pan and gets a little crisp around the edges. You’re going to love it!

Ingredients for Chorizo Stuffed Chicken Breasts

You don’t need many ingredients to make this tasty stuffed chicken recipe! When chorizo is involved, you know you’re headed to flavor town! Here is what you will need…

  • Chorizo
  • Chicken Breasts
  • Chihuahua Cheese, or Oaxaca cheese, mozzarella cheese would also work
  • Olive Oil
  • Taco Seasoning

The measurements for each ingredient are listed in the recipe card found at the end of this post.

How to Make Chorizo Stuffed Chicken Breasts

Stuffed chicken breasts seem so fancy, but it really couldn’t be easier! Here are the basic steps…

  1. Cook: Brown the chorizo in a skillet on the stove top, drain excess grease and set aside.
  2. Butterfly: Cut each chicken breast in half lengthwise creating a pocket in the side of the chicken breast.
  3. Stuff: Fill each pocket with chorizo and cheese.
  4. Sear: Oil and season the outside of the stuff chicken breasts and then sear both sides on the stovetop.
  5. Bake: Place the chicken in a baking dish and finish cooking the chicken in the oven.

The complete instructions can be found in the recipe card down below so keep scrolling for all the details.

What is Chorizo?

What is chorizo anyway? Good question!!

Chorizo is just pork sausage that has been heavily seasoned and tastes sooo delicious! It’s most common in Spanish and Mexican cuisine, so chances are you’ve already had it. Ok, there are two different methods to make chorizo, so let me break it down:

The Mexican style of chorizo is made from raw pork and what you’ll see in the stores the most. Spanish chorizo is often smoked and a little more tricky to find.

That means that the Spanish version Is more like a sliceable sausage whereas Mexican is like a ground meat. For this recipe, we will use Mexican chorizo.

Where to Buy Chorizo

When you head to the store, where do you find Mexican chorizo? I buy chorizo in the butcher or meat department. In our local grocery stores they are in two places.

  1. The first being the regular meat department usually at one end or the other.
  2. The second, a specialty Mexican cooler that has salsas, Mexican cheeses, tortillas and chorizo.

If you can

The Little Things Newsletter #405 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! After a week of gorgeous sunshine-filled weather in the 40s, 50s, and 60s, we woke up this morning in a fresh winter wonderland. Ohio never fails to surprise me. As I write this, I’m watching the snow as it continues to fall outside. I’ll be headed to the gym in a couple of hours, but right now, I’m grateful for a slow start to the day and the time to enjoy my hot coffee.

ON THE BLOGS THIS WEEK: The sizzle of perfectly seasoned vegetables is snugly under wraps with oodles of gooey cheese in this golden, crispy Fajita Quesadilla.

Tart lime juice and peppery cilantro infuse the long, fluffy grains of rice with fabulous flavor in this simple Oven Baked Rice.

Fragrant and filling, when Hamburger Cabbage Soup is simmering on the stove, anyone wandering through the kitchen is going to grin.

The crisp crunch of cabbage is elevated with a tangy dressing in this Spicy Pickled Cabbage. With just the right amount of heat, each bite will have you coming back for more.

Smoothie Ice Cream is what happens when strawberries, blueberries, and bananas are blended into a frozen concoction so thick you can eat it with a spoon.

Skip the traditional fried donuts and make these Apple Cider Muffins at home. With a sugary coating reminiscent of their namesake, these muffins offer a delightful twist on a beloved classic.

Tender apples topped with buttery brown sugar streusel work together perfectly when making an Apple Crisp without Oats. Topped with a scoop of vanilla ice cream, the entire family was scraping their bowls clean and asking if there was any more of the crisp.

What I’m CRAVING: I’m going to make a big pot of this Baked Potato Soup today and serve it with a loaf of my friend Lynne’s Italian bread. (If you haven’t yet tried this bread, put it on your list to make soon, my friends. It’s perfection!)

My FAVORITE THING this week is this sea salt body cream. I’ve been using it for over a year and I still love it. It’s thick, creamy, and doesn’t leave your skin greasy at all. I love the mild scent and how incredibly moisturizing it is. I first tried this lotion as a sample and love

Berry Smoothie Ice Cream

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Smoothie Ice Cream is what happens when strawberries, blueberries, and bananas are blended into a frozen concoction so thick you can eat it with a spoon. 

Close-up horizontal shot of pink ice cream in white bowls with silver spoons

Ice Cream Smoothie

This ice cream smoothie was an accidental result of my not paying a lot of attention as I threw some of our favorite smoothie ingredients into the blender. Banana berry smoothies are always a win with my kids, so I expected thumbs up when they tasted this.

Their response was off the charts though. The kids LOVED this and declared it the following: “awesome,” “favorite breakfast food ever,” “better than regular ice cream,” and “just make this for our next dessert.” I was laughing so hard by the time the kids polished off their “ice cream breakfast.”

While I did not share their extreme level of enthusiasm or the inclination to call this mixed berry smoothie, “more delicious than ice cream,” it really is a delicious frozen treat. And I was especially happy to see the kids so excited over a healthy treat.

Pink soft serve in white bowl

I made these smoothies twice more that month before sharing the recipe with you, just to make sure that the “ice cream” wasn’t a fluke and could be recreated easily. Side note here: I have a very powerful blender. If you do not have a very powerful blender, I recommend using a food processor to make this ice cream.

I have

Fajita Quesadilla

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The sizzle of perfectly seasoned fajita vegetables is snugly under wraps with oodles of gooey cheese in this golden, crispy Fajita Quesadilla.

Stacked wedges of fajita quesadilla on a wooden board with a blue and white checkered tea towel in the background.

Fajita Quesadilla

Each bite of these quesadillas is a burst of bold flavors. The smoky char of sautéed peppers and onions is balanced with the creamy flavor of melted, freshly shredded cheese.

And for toppings, you can finish your fajita quesadilla with a fiery tomato salsa, a dollop of sour cream, or guacamole. Or, if you’re like my niece… more cheese.

I typically have bell peppers of every color on hand, so using a mixture of colors makes this vegetable quesadilla a little bit more fun for me. But, feel free to use whichever color pepper you have on hand.

If you’d like to make these a little bit spicier, throw in some fresh chopped jalapeno. At my table, you can’t go wrong adding in a bit of that lingering heat.

My boys would never let me live it down if I didn’t note that you can easily add the meat of your choice to this recipe. Grilled chicken, pulled pork, and tender steak bites keep my meat lovers quite happy.

A vertically aligned photo of a sliced tortilla quesadilla in quarters on a wooden background.

Fajita Quesadilla Recipe

The Flakiest Savory Beef Pot Pie

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The Flakiest Savory Beef Pot Pie

a photo of a bowl full of a serving of beef pot pie that is loaded with vegetables and topped with a golden pie crust.

Savory indulgent beef pot pie that is loaded with vegetables and topped with flaky, golden puff pastry! It’s pure comfort food!

I mean, it was bound to happen. Our readers are in love with our chicken pot pie, and in fact it’s one of the most popular recipes on our site. But with all of you requesting a few more beef recipes I couldn’t resist a savory beef pot pie recipe. Is it possible to have too many pot pies?

I think not!

What started out one way ended up an entirely different way and I’m ridiculously pleased with the results. And no one is happier than Cade, he says it’s one of his new favorite dinners. 🙂

Ingredients for Beef Pot Pie

You’ll start by pulling your puff pastry sheet out of the freezer and letting it thaw slightly. The rest of the ingredients you will need are here:

  • Puff Pastry – found in the freezer section of the grocery store by the pie crusts
  • Beef Roast – chuck roast is my preferred cut, but a top sirloin or round roast would also work, you could even use ground beef for a budget friendly option
  • Salt – flavor
  • Pepper – flavor
  • Yellow Onion – adds so much to the depth of flavor, see section below for using onions if you are not a fan of onions
  • Garlic – flavor
  • Carrots – go with real carrots that you peel and slice, no baby carrots
  • Celery – flavor and texture
  • Peas – I love these bright pops of flavor and color. They get added right before adding the filling to the baking dish so they don’t get too mushy.
  • Flour – thickens the filling
  • Rosemary – fresh is best, but you can use dried if you need to, 1 sprig fresh = 1 teaspoon dried
  • Bay Leaf – adds so much flavor, remove it before adding the filling to the baking dish
  • Thyme – fresh is preferred, but if you need to use dried, 1 teaspoon fresh = 1/3 teaspoon dried
  • Beef Broth – the base of the gravy that the meat and veggies will simmer in and become the delicious filling
  • Balsamic Vinegar – add sweetness and tanginess to the gravy
  • Worcestershire Sauce – our preferred brand is Lea & Perrins and it is essential! It adds great umami flavor!
  • Dijon Mustard – adds to the depth of flavor in the gravy
  • Whole Milk – used for the egg wash
  • Egg – used for the egg wash that will make crust beautifully golden

The measurements for each ingredient can be found in the recipe card down below.

What If You Hate Onions?

I heard you all loud and clear on instagram, you either love or absolutely hate onions and there’s not really any who are in between. So can you substitute onions in a recipe? Well, in my personal opinion, no.

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