Nutrition Facts

Serving Size 180 g

(Approx. 4 Servings)

Amount Per Serving

Calories	380	Calories From Fat	130

% Daily Value*

Total Fat 15 g	23%

Saturated Fat 7 g	35%

Trans Fat 0.0 g

Cholesterol 75 mg	25%

Sodium 750 mg	31%

Total Carbohydrate 31 g	10%

Dietary Fiber 1 g	4%

Sugars 1 g

Protein	28 g

Vitamin A 10%	•	Iron 6%

Vitamin C 45%	•	Calcium 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Air Fryer Tex-Mex Chicken Cordon Bleu

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

6 H-E-B Pepper Jack Cheese Sticks

1/2 cup(s) all purpose flour

1/3 cup(s) Better Way Provisions Jalapeño Ranch Dressing

1 cup(s) panko bread crumbs

2 boneless, skinless chicken breasts, (about 1.25 pounds total)

6 slices uncured ham, (about 3 oz.)

1 1/2 Tbsp green onions, very finely chopped

1 1/2 Tbsp fresh cilantro, very finely chopped

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Instructions

Unwrap cheese sticks and place on a plate and freeze for 15 to 20 minutes while preparing chicken.

Set up a breading station with flour in a shallow bowl or plate, ranch dressing in a second and bread crumbs in a third. Set aside.

Place chicken breasts on a cutting board. On the thicker side of each breast, use a sharp knife to make a horizontal cut almost all the way through so it can be opened like a book.

Using a meat mallet, pound chicken to a thickness of about 1/2 inch then lightly salt and pepper as desired.

Line cut side of chicken with a layer of ham and sprinkle green onions and cilantro on top. Place 1 cheese stick (from freezer) in the middle of each chicken breast. Roll up tightly, keeping cheese in the middle, and secure with toothpicks.

Roll chicken in flour, then in ranch dressing followed by bread crumbs. Lightly spray oil on all sides and place on baking sheet. Tuck ends of chicken in and secure with toothpicks to keep cheese inside during cooking.

Set air fryer on 325ºF for 20 to 25 minutes (cooking time will vary depending on size of chicken breasts). Final internal temperature should be about 165ºF. Rest 5 to 10 minutes before serving.

Chef's Note: Serve with a drizzle of ranch dressing, pico de gallo or guacamole if desired.