Air Fryer Mexican Stuffed Chicken Breasts: A Quick & Easy Recipe

Ingredients

• 4 extra-long toothpicks
• 4 teaspoons chili powder, divided
• 4 teaspoons ground cumin, divided
• 1 skinless, boneless chicken breast
• 2 teaspoons chipotle flakes
• 2 teaspoons Mexican oregano
• salt and ground black pepper to taste
• 0.5 red bell pepper, sliced into thin strips
• 0.5 onion, sliced into thin strips
• 1 fresh jalapeno pepper, sliced into thin strips
• 2 teaspoons corn oil
• 0.5 lime, juiced

Instructions

1. Soak toothpicks in water to prevent burning during cooking.
2. Combine chili powder and cumin in a shallow dish.
3. Preheat your air fryer to 400 degrees F (200 degrees C).
4. Place chicken breast on a flat surface. Slice horizontally and pound each half to 1/4-inch thickness.
5. Season each breast half with chili powder, cumin, chipotle flakes, oregano, salt, and pepper. Fill with bell pepper, onion, and jalapeño. Roll up tightly, secure with toothpicks, and coat with chili-cumin mixture and olive oil.
6. Place chicken roll-ups in the air fryer basket, toothpick side up. Set the timer for 6 minutes.
7. Flip the roll-ups and continue cooking until the internal temperature reaches 165 degrees F (74 degrees C), about 5 minutes more.
8. Finish with a drizzle of lime juice before serving.

Nutrition

• Calories: 185 kcal
• Fat Content: 9 g
• Fiber Content: 5 g
• Sugar Content: 5 g
• Sodium Content: 171 mg
• Protein Content: 15 g
• Cholesterol Content: 32 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g