Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, thinly sliced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 2 Bell peppers (1 red, 1 green)
  • 1 medium yellow onion, sliced into half-moons
  • 4 oz cream cheese, softened and cubed
  • 1.5 cups Monterey Jack cheese, freshly shredded
  • 0.5 cup sharp cheddar cheese, freshly shredded

Instructions:

  1. Preheat your oven to 400°F.
  2. Toss the sliced bell peppers and onions in the baking dish with half the olive oil and a pinch of salt.
  3. In a small bowl, whisk together the chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
  4. Pat the chicken strips dry with a paper towel.
  5. Coat the chicken in the remaining oil and the spice blend until every piece is vibrantly red.
  6. Layer the chicken evenly over the vegetables. Bake for 20 minutes until the peppers begin to soften and the aroma of cumin is strong.
  7. Remove the dish and dot the surface with the cubed, softened cream cheese.
  8. Spread the cream cheese slightly, then smother the entire pan with the shredded Monterey Jack and cheddar.
  9. Return to the oven for 5 minutes until the cheese is bubbling and starting to brown at the edges.
  10. Let it rest for 5 minutes before serving.