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.

Ingredients

• 6 ounces chicken breasts, skinned
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup black beans
• ⅓ cup fresh tomato, chopped
• ⅓ cup fresh spinach
• 2 cups shredded cheddar (or other cheese to your liking)
• 2 teaspoons taco seasoning

Instructions

1. Heat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. Butterfly the chicken breasts and lay them open like a book.
3. Sprinkle the inside of the chicken breasts with salt and pepper.
4. Add 2 tablespoons of black beans, 1½ tablespoons of chopped tomato, 1½ tablespoons of spinach, and ¼ cup of shredded cheese to each chicken breast.
5. Fold each chicken breast closed and place it on the parchment-lined baking sheet.
6. Sprinkle the tops with the remaining ½ teaspoon of taco seasoning, then top each breast with an additional ¼ cup of cheese.
7. Bake at 375°F for 30 to 35 minutes, until cooked 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.

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

Whole Wheat Chocolate Chip Cherry Bread pairs juicy sweet cherries with pockets of semisweet chocolate in a soft, moist loaf. White whole wheat flour adds mild whole-grain flavor, while applesauce, honey, and a small amount of butter keep the crumb tender without making the bread overly sweet.

Serve a slice for breakfast, pack it as an afternoon snack, or add it to a summer dessert plate. The recipe uses a full cup of cherries and can also be baked as muffins when individual portions are more convenient.

Ingredients

• 2 cups white whole wheat flour, 240 grams
• 1¼ teaspoons baking soda
• ¼ teaspoon baking powder
• ½ teaspoon fine salt
• 2 large eggs
• 1 cup unsweetened applesauce
• ⅓ cup honey
• ¼ cup unsalted butter, melted and slightly cooled
• 1½ teaspoons vanilla extract
• 1 cup fresh sweet cherries, pitted, chopped, and patted dry
• ⅔ cup semisweet chocolate chips, divided

Instructions

1. Prepare the pan

Preheat the oven to 325°F. Lightly grease a 9 × 5-inch loaf pan, then line it with parchment paper, leaving enough overhang to lift out the baked loaf.

2. Combine the dry ingredients

Whisk the white whole wheat flour, baking soda, baking powder, and salt in a medium bowl. Set aside 1 tablespoon of this mixture for coating the cherries and chocolate chips.

3. Mix the wet ingredients

In a large bowl, whisk the eggs until blended. Add the applesauce, honey, melted butter, and vanilla, then whisk until smooth. Make sure the butter is warm rather than hot before adding it.

4. Finish the batter

Add the dry ingredients to the wet mixture. Fold gently until only a few streaks of flour remain.

Toss the chopped cherries and ½ cup of the chocolate chips with the reserved flour mixture, then fold them into the batter. Stop mixing as soon as they’re evenly distributed.

5. Fill the pan

Spread the batter evenly in the prepared loaf pan. Smooth the surface and scatter the remaining chocolate chips over the top.

6. Bake the bread

Bake for 38 to 45 minutes, beginning the doneness check at 35 minutes. The bread is ready when a toothpick inserted into the center comes out without wet batter.

For a more precise check, the center should register between 200°F and 205°F. If the top becomes too dark before the middle is done, cover it loosely with foil for the remaining baking time.

7. Cool before slicing

Let the bread cool in the pan for 15 minutes. Lift it out using the parchment paper, transfer it to a wire rack, and allow it to cool completely before slicing.

Cutting the loaf while it’s hot can compress the crumb and make the center appear underbaked.

What Kind of Cherries Work Best?

Fresh sweet cherries, including Bing, Rainier, and other dark sweet varieties, work well in this bread. Pit the cherries, chop them into small pieces, and pat them dry before adding them to the batter. Large pieces can collect moisture around them and make the center of the loaf harder to bake evenly.

Frozen cherries can also be used when fresh ones are out of season. Thaw them completely, drain away the liquid, and pat them dry before measuring. Don’t add frozen cherries directly to the batter because the extra moisture can leave wet pockets in the finished bread.

Why Use White Whole Wheat Flour?

White whole wheat flour is still a whole-grain flour, but it has a milder flavor than traditional red whole wheat. It gives this cherry bread a lighter color and softer taste while retaining the character of a whole wheat loaf.

Regular whole wheat flour can be substituted, although the bread will have a deeper flavor and a slightly denser crumb.

Tips for Moist Cherry Bread

• Measure the flour carefully. For the best result, weigh 240 grams or spoon the flour into the measuring cup and level it without packing.
• Let the melted butter cool slightly before mixing it with the eggs. Hot butter can create small cooked pieces of egg in the batter.
• Mix only until the flour disappears. Continued stirring develops more gluten and can make quick bread firm or rubbery.
• Pat the cherries dry before adding them. Surface moisture can thin the batter and create gummy areas around the fruit.
• Check the center rather than the edges. A toothpick inserted into the middle should come out without wet batter. A few moist crumbs or a streak of melted chocolate are fine.