Mexican Stuffed Chicken Breasts

1 cup shredded pepper Jack cheese
4 oz. cream cheese, softened
1 can (4.5 oz.) chopped green chiles
1 package (1 oz.) taco seasoning mix
4 boneless skinless chicken breasts (6 to 8 oz. each)
2 tablespoons olive oil

3/4 cup shredded Supremo Chihuahua Quesadilla Cheese
1/4 cup sliced green onions
1/4 cup fresh cilantro leaves
1/4 cup Cacique Queso Fresco

Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.

In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In the thick side of each chicken breast, cut a 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.

In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.

Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with Chihuahua cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions, cilantro and crumbled Queso Fresco. Serve with a side of Sendik’s salsa and guacamole!