Cheesy Stuffed Chicken Breasts are a Mexican dish stuffed with black beans, tomatoes, and cheese and, in the end, topped with taco seasoning and a lot of cheese for a simple, fun, and delicious family dinner!

I love and enjoy making stuffed chicken breasts. It’s a straightforward way to do chicken breasts for dinner, and the choices are endless!

These Chicken breasts are filled with black beans, tomatoes, and spinach then sprinkled a bit with taco seasoning and additional cheese. Bake them in the oven, add some more toppings and you’re in for some heat, cheesy, mealtime deliciousness!

Notes to Know About This Cheesy Chicken Recipe

• I like these with fresh tomatoes on the inside cause it holds up much better while baking. However, I’ve additionally used salsa rather than the tomato in the stuffed chicken before, which worked too. Simply ensure it’s not too watery/runny.
• I mostly use chopped white cheddar cheese, but Monterey Jack or pepper Jack would be nice here too. You may add a sprinkling of corn inside these stuffed chicken breasts if you’d like. I add the spinach primarily for color here.

• 6 ounces of chicken breasts, skinned
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of black beans
• 1/3 cup of tomato, chopped and fresh
• 1/3 cup of spinach, fresh
• 2 cups cheddar, shredded (or other to your liking)
• 2 teaspoons of taco seasoning

How to make Cheesy Stuffed Chicken Breasts

• Heat the oven to 375 F. Line a baking sheet with parchment paper and put aside.
• Butterfly chicken breasts and lay them open just like a book.
• Sprinkle the inside of the chicken breasts with pepper and salt.
• Add to every chicken breast two tablespoons of black beans, one 1/2 tablespoons of shredded tomato, one 1/2 tablespoons of shredded spinach, and 1/4 cup of shredded cheese.
• Fold each chicken breast to close them up and lay it on a parchment-lined baking sheet.
• Sprinkle the tops of the chicken breasts with 1/2 teaspoon of the taco seasoning—top every breast with an additional 1/4 cup of chopped cheese.
• Bake the chicken breasts at 375 for 30-35 minutes, till they are parched through. Serve with desired toppings, and enjoy!

Toppings

(Optional) Sliced avocado, chopped green onions, cilantro, sour cream, Greek yogurt, hot sauce or pickled jalapeños.

Nutrition Information:

Amount Per Serving: Calories: 592 Total Fat: 32g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 165mg Sodium: 1104mg Carbohydrates: 15g Fiber: 6g Sugar: 3g Protein: 60g

No-Bake Raw Date Brownies need only five ingredients and about 10 minutes for a healthier treat that’s excellent as a snack or on-the-go energy bar! These wholesome raw date brownies are an excellent way to satisfy my insatiable sweet tooth and obtain my chocolate fix while not going overboard during a time of year that’s perpetually ripe with temptation.

They’re kind of like homemade versions of Lara bar brownies – chewy, soft chocolate-filled bites you’ll be able to sink your teeth into. And I really love that I can make such a little batch. It’s good for all people to own one big or two small brownies. And then they’re gone.

They are also nicely packed for a school lunch or snack, and my husband likes to wrap one up to take to the workplace.

No-Bake Raw Date Brownies Notes

• I use one teaspoon of water for these; however, it depends on how dry your dates are. Add as required. The mixture will be crumbly but should stick to itself once prepared if you press it between your fingers.
• These can go immediately – they hold together very well that you can slice it instantly. However, if I’ve got the time, i prefer to leave them in the refrigerator to get them to firm up a bit more.
• We either make four large or eight smaller brownie bites from this recipe. The large ones are great as an energy bar substitute, whereas the smaller ones are nice for a quick snack or school lunch addition.

• 1 cup of walnuts
• 10 large pitted and chopped Medjool dates
• 3 tablespoons of cocoa powder
• 1 tablespoon of honey
• 1 teaspoon of vanilla
• 1-3 teaspoons water

How to make Raw Date Brownies:

• Line nicely a small 3″ x 5.75” bread pan with cling wrap and put aside.
• Place the walnuts within the food processor and pulse into finely ground.
• Add the remaining ingredients, without the water, and pulse till well combined.
• Add a splash of water, as needed, to get the mixture to blend together nicely. it’ll be crumbly but will stick to itself after you press it between your fingers.
• Slice and serve or refrigerate if you wish to get them to firm up a bit more.

Nutrition

• Amount Per Serving:
• Calories: 135
• Total Fat: 7g
• Saturated Fat: 1g
• Trans Fat: 0g
• Unsaturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 21g Fiber: 3g Sugar: 17g Protein: 2g

This naturally sweet and whole wheat chocolate chip cherry bread is ideal for a healthier breakfast or snack and an excellent thanks to using of freshly picked cherries in the summer! These days it’s my whole wheat cherry chocolate chip bread that is exploding with freshly picked sweet cherries and made chocolate chips in each bite.

I begin shopping for cherries as soon as they arrive it in N.C. and don’t stop till they’re gone. And we’re talking massive bags with loads of cherries in them! 🍒❤️

This chocolate cherry bread is excellent as an indulgent breakfast (you understand I like a bit of chocolate early in the morning!), and it’s additionally excellent as a morning or mid-afternoon snack. Goes nice with low or tea. 👌 you’ll even have it as a late-night sweet.

A few notes:

• I use freshly picked Bing cherries. You may substitute another version of fresh sweet cherries if you like. I don’t advocate for frozen cherries for this, as they need plenty of additional liquid that might throw off the batter.
• Need to make these even lighter? I’ve disregarded the butter before (I just used a touch of additional applesauce), and it was still fine. The butter adds a fair little bit of richness tho’ and there’s not abundant within the whole loaf.
• Wish to form these into muffins? I’ve done that, too. I baked it at 325 for 22-25 minutes and yielded twelve terribly full muffins. You’ll be able to get thirteen out of this direction.
• This bread – or the muffins – freeze nicely if you’ve got leftovers you would like to save for later.

How to make Whole Wheat Chocolate Chip Cherry Bread?

Ingredients

• 2 cups of white whole-wheat flour
• 1 1/4 tsp of baking soda
• 1/4 teaspoon baking powder
• 1/2 tsp of salt
• 2 whole eggs
• 1 cup of applesauce, unsweetened
• 1/3 cup of honey
• 1/4 cup butter, melted
• 1 1/2 tsp of vanilla
• 1 cup cherries
• 2/3 cup of semi-sweet chocolate chips

Instructions

• Preheat oven to 325. Spray a 9×5 bread pan with cookery spray and put aside.
• In a medium bowl, mix the flour, bicarbonate, leaven and salt.
• In a separate bowl, mix the eggs, applesauce, honey, butter and vanilla and blend well.
• Add the dry ingredients to the wet ingredients and stir till simply combined. Fold within the cherries and chocolate chips.
• Pour the batter into the ready baking pan and sleek the highest.
• Bake at 325 for regarding forty minutes, till a pick inserted within the center comes out clean.
• Let cool within the pan for 5-10 minutes, then end up and let cool utterly on a cooling rack.

Nutritional values