This 30 minute meal is perfect for those of you who love spicy jalapeño poppers and herb-roasted chicken. In this recipe, cheddar cheese and red and green jalapeños are stuffed hasselback-style into boneless skinless chicken breasts. The chicken is rubbed in a blend of ranch seasoning, paprika, and cumin for flavor in every bite. The stuffed chicken breasts are roasted on a bed of buttery corn until golden brown and cheesy. 

Jalapeño Cheddar Ranch Chicken

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 20 minutes
  • Print


  • 2 boneless, skinless chicken breasts 
  • 1 tbsp ranch seasoning blend
  • ½ tsp paprika 
  • ½ tsp ground cumin 
  • 2 oz cheddar cheese, cut into 8 thin slices
  • 1 red jalapeño or serrano pepper, thinly sliced 
  • 1 green jalapeño, thinly sliced 
  • 1 ½ cups corn kernels, thawed if frozen
  • 2 tbsp salted butter 
  • 1 tbsp chopped parsley 


1) Pat 2 chicken breasts dry with paper towels. Cut 4 deep slits into each chicken breast, about 1 inch apart, being careful not to slice all the way through. Season the chicken with 1 tbsp ranch seasoning, ½ tsp paprika, and ½ tsp cumin, rubbing the seasoning into each of the slits. 

2) Stuff each of the 8 slits with 1 slice of cheddar cheese, 1 slice of red jalapeño, and 1 slice of green jalapeño.

3) Spread 1 ½ cups corn kernels out in an even layer in a Suvie pan. Top corn with 2 tbsp salted butter and season with a pinch of black pepper. Top corn with stuffed chicken breasts and place in the top zone of your Suvie. Input settings and cook now. 

Suvie Cook Settings

Bottom Zone: Roast at 400°F for 15 minutes

Top Zone: Roast at 400°F for 15 minutes

4) After the cook, remove the pan from your Suvie. Divide the chicken and corn between 2 plates and garnish with 1 tbsp of chopped parsley before serving. 


Nutritional Information per serving (2 servings per recipe): Calories 445, Total Fat 25g, Total Carbohydrates 25g, Total Sodium 531mg, Total Protein 33g.

0 0 votes
Article Rating
Notify of

Newest Most Voted
Inline Feedbacks
View all comments
2 years ago

Check internal temp with this recipe.
Cooking times may vary. I roasted @ 400 for 15 minutes followed by a 5 minute broil and the internal temp of the thickest part of the breast was 98 degrees and the thinner areas were 120.
My chicken breasts were fairly “normal” sized.
Once re-roasted everything turned out great and tasted great too!

1 year ago

Please add this recipe to Whisk! I love it!