Jalapeño-Cheese Stuffed Salmon
with Fajita-Spiced Panko Crust & Bacon-Loaded Fingerling Potatoes
- Milk
- Wheat
- Fish
Chicken cutlets are pounded to thin tenderness, then rolled up with a creamy blend of jalapeño and Monterey Jack cheese. They’re coated in a crispy, fajita-spiced panko crust and baked to a golden-brown finish. The chicken is served alongside crispy oven-roasted fingerling potatoes that are loaded with smoky chopped bacon and fresh scallions and drizzled with sour cream for a satisfying Tex-Mex–inspired comfort meal.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Jalapeño
1 tablespoon
Fajita Spice Blend
12 ounce
Fingerling Potatoes
¼ cup
Monterey Jack Cheese
(Contains: Milk)
2 unit
Scallions
4 ounce
Bacon
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 unit
Cooking Spray
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Line two baking sheets with foil. Wash and dry produce.
Quarter jalapeño lengthwise, removing ribs and seeds for less heat, then finely chop. Halve potatoes lengthwise. Trim and thinly slice scallions.
In a small bowl, combine cream cheese, Monterey Jack, and as much jalapeño as you like.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes.
Turn off heat; transfer to a shallow dish and stir in half the Fajita Spice Blend (you’ll use the rest later), salt, and pepper. Wipe out pan.
Pat chicken* dry with paper towels; season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ¼ inch thick. Remove and discard top layer of plastic wrap.
Keeping chicken on plastic wrap, add jalapeño filling to bottom third of each cutlet. Starting at the bottom, tightly roll up chicken over filling, removing plastic wrap as you go.
Brush stuffed chicken all over (including the open ends) with one packet of sour cream (two packets for 4 servings). Working one piece at a time, press chicken into panko mixture to coat on all sides.
Spray one prepared baking sheet with nonstick cooking spray. Place coated chicken, seam sides down, on sheet, leaving plenty of space in between.
Bake on top rack until browned and cooked through, 18-22 minutes.
While chicken bakes, toss potatoes on second prepared baking sheet with a large drizzle of oil, remaining Fajita Spice Blend, salt, and pepper.
Roast on middle rack until browned and tender, 20-25 minutes.
Meanwhile, add bacon* to pan used for panko in a single layer. (For 4 servings, you may need to work in batches.) Cook over medium-high heat, turning occasionally and reducing heat if browning too quickly, until crispy, 6-10 minutes.
Turn off heat; transfer to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.
Once bacon is cool enough to handle, roughly chop.
Transfer chicken to a cutting board; slice crosswise.
Divide chicken and potatoes between plates. Drizzle remaining sour cream over potatoes; garnish with scallions and bacon. Serve.
Drizzle remaining sour cream over potatoes; garnish with scallions and bacon. Serve.
