Bring vibrant, bold Southwestern flavors to your dinner table with this show-stopping recipe. Tender chicken cutlets are wrapped around a savory, spiced filling of fresh chorizo and melty cheese, then baked until juicy.
To finish, a rich and velvety homemade chipotle cream sauce ties the entire dish together.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 4
Ingredients
Spice Blend
- 1 1/2 teaspoons garlic powder (divided)
- 1 1/2 teaspoons onion powder (divided)
- 1 1/2 teaspoons ground cumin (divided)
- 1 1/2 teaspoons chili powder (divided)
- 1 1/2 teaspoons dried oregano (divided)
- 1 teaspoon chipotle powder (divided)
Main Components
- 24 ounces chicken breast cutlets
- Salt and freshly ground black pepper (to taste)
- 5 slices pepper Jack or chipotle cheese (or as needed)
- 1 pound fresh chorizo sausage (casings removed, meat crumbled)
- Cooking spray (optional, for misting)
Creamy Chipotle Sauce
- 1 cup heavy cream
- 1 tablespoon butter (plus extra if needed)
- 2 tablespoons adobo sauce (from canned chipotle peppers in adobo)
- 2 canned chipotle peppers (optional, for extra heat)
- 1/4 teaspoon salt
Step-by-Step Instructions
1. Preparation and Seasoning
- Preheat the Oven: Set your oven temperature to 400°F (200°C) and line a baking dish with parchment paper to prevent sticking.
- Mix the Spices: In a small mixing bowl, combine 1 teaspoon each of garlic powder, onion powder, cumin, chili powder, oregano, and chipotle powder. Reserve the remaining 1/2 teaspoon of each spice for the sauce later.
- Season the Chicken: Lay the chicken cutlets out flat on the prepared baking dish. Season both sides generously with salt, black pepper, and the primary spice blend you just mixed. Save any leftover spice blend for later.
2. Stuffing and Rolling
- Layer the Fillings: Place the cheese slices centrally over each seasoned chicken cutlet, keeping the outer edges clear to make rolling easier. Break the slices in half if necessary to fit. Next, evenly distribute the crumbled raw chorizo over the cheese layer.
- Roll and Secure: Carefully roll each cutlet tightly into a spiral shape. Place them seam-side down in the baking dish to ensure they hold their shape while cooking.
- Final Prep: Lightly mist the tops of the rolled chicken with cooking spray and dust any leftover dry spice mix over the top. Cover the baking dish tightly with aluminum foil.
3. Baking the Chicken
- Covered Bake: Place the dish in the preheated oven and bake covered for 15 minutes.
- Uncovered Finish: Remove the foil and continue baking for another 10 to 15 minutes, or until the chicken and chorizo filling reach a safe internal temperature of 160°F (71°C).
4. Simmering the Chipotle Sauce
- Combine Sauce Ingredients: While the chicken finishes baking, place a small saucepan over low-medium heat. Pour in the heavy cream, butter, adobo sauce, adobo peppers (if using for extra spice), salt, and the remaining 1/2 teaspoon portions of garlic powder, onion powder, chili powder, oregano, and cumin.
- Melt and Simmer: Stir everything together thoroughly. Bring the mixture to a gentle simmer just until the butter is completely melted, then immediately remove the pan from the heat.
5. Plating and Serving
- Slice or serve the chorizo-stuffed chicken cutlets whole, generously spooning the warm chipotle cream sauce directly over the top. Pass any remaining sauce at the table and pair with classic sides like yellow or Spanish rice, seasoned black beans, and roasted vegetables.
Chef’s Cooking Tips
Secure the Seams
Always place the chicken rolls seam-side down on the baking sheet. This natural weight prevents them from unrolling while they bake.
Adjusting the Heat
The adobo sauce and chipotle peppers provide a notable smoky kick. If you prefer a milder sauce, reduce the adobo sauce to 1 tablespoon and omit the whole peppers.
Resting the Meat
Let the chicken rest for 5 minutes after pulling it from the oven. This allows the juices and melted cheese to settle inside the roll, ensuring clean slices.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 1081 kcal | — |
| Total Fat | 77 g | 99% |
| Saturated Fat | 35 g | 175% |
| Cholesterol | 326 mg | 109% |
| Sodium | 1796 mg | 78% |
| Total Carbohydrates | 9 g | 3% |
| Dietary Fiber | 2 g | 6% |
| Total Sugars | 2 g | — |
| Protein | 85 g | 169% |
| Vitamin C | 3 mg | 3% |
| Calcium | 160 mg | 12% |
| Iron | 5 mg | 28% |
| Potassium | 1086 mg | 23% |
*Percent Daily Values are based on a 2,000-calorie diet. Values may vary depending on specific brand ingredients used.
