Chicken breast stuffed with slices of avocado, jalapeno pepper, and Monterey Jack cheese, served on a bun with toppings of your choice. I like mayo and tomato.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Slice a small pocket into each chicken breast with a sharp knife. Layer cheese slices, avocado slices, and sliced jalapeno inside the chicken pockets. Pinch chicken breasts closed and secure with toothpicks or skewers; place chicken into a casserole dish.

    Advertisement
  • Whisk olive oil, lime juice, mesquite seasoning, and salt together in a bowl; drizzle half of the mixture over chicken breasts. Turn chicken breasts over and drizzle with remaining olive oil mixture; cover and refrigerate for 30 minutes.

  • Preheat an outdoor grill for high heat, and lightly oil the grate.

  • Place chicken breasts on preheated grill and cook for 7 minutes; turn chicken over and brush with BBQ sauce on the cooked side. Continue grilling for about 5 minutes; turn chicken over and apply BBQ sauce to the second cooked side. Cook chicken until no longer pink in the center and the juices run clear, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Serve each chicken breast on a Kaiser roll.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

649 calories; 34.2 g total fat; 90 mg cholesterol; 1897 mg sodium. 50.1 g carbohydrates; 35.7 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2017
I made this recipe with small variations to ingredients. I used a packaged spicy mesquite marinade which I mixed according to directions but refrigerated overnight. I also substituted sweet baby rays barbecue sauce instead of chipotle. The results were delicious. I will make again. Thanks for a great recipe. Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/15/2017
I made this recipe with small variations to ingredients. I used a packaged spicy mesquite marinade which I mixed according to directions but refrigerated overnight. I also substituted sweet baby rays barbecue sauce instead of chipotle. The results were delicious. I will make again. Thanks for a great recipe. Read More
(1)
Rating: 5 stars
06/15/2017
I made this recipe with small variations to ingredients. I used a packaged spicy mesquite marinade which I mixed according to directions but refrigerated overnight. I also substituted sweet baby rays barbecue sauce instead of chipotle. The results were delicious. I will make again. Thanks for a great recipe. Read More
(1)
Rating: 5 stars
03/30/2018
I made this the first time without the sandwich part and it was delicious like that too Read More
Advertisement
Rating: 5 stars
01/13/2017
These grilled up nicely and the flavor was great. I will make these again and stuff more jalapeno inside. Read More
Rating: 5 stars
06/05/2018
Absolutely delicious!! We didn t serve it on a bun. We loved it and will definitely make it again! Read More