Mexican-Style Air Fryer Stuffed Chicken Breasts
Recipe information
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Cooking:
20 min.
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Servings per container:
2
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Source:

Ingredients for - Mexican-Style Air Fryer Stuffed Chicken Breasts

1. Extra-long toothpicks - 4
2. Chili powder, divided - 4 teaspoons
3. Ground cumin, divided - 4 teaspoons
4. Skinless, boneless chicken breast - 1
5. Chipotle flakes - 2 teaspoons
6. Mexican oregano - 2 teaspoons
7. Salt and ground black pepper to taste - 2 teaspoons
8. Red bell pepper, sliced into thin strips - ½
9. Onion, sliced into thin strips - ½
10. Fresh jalapeno pepper, sliced into thin strips - 1
11. Corn oil - 2 teaspoons
12. Lime, juiced - ½

How to cook deliciously - Mexican-Style Air Fryer Stuffed Chicken Breasts

1. Stage

Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.

2. Stage

Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.

3. Stage

Preheat an air fryer to 400 degrees F (200 degrees C).

4. Stage

Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.

5. Stage

Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.

6. Stage

Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.

7. Stage

Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.

8. Stage

Drizzle lime juice evenly on roll-ups before serving.