Queso Smothered Chicken Fajitas

Chicken Fajitas have quickly become a favorite around here, especially this Queso Smothered Chicken Fajita Recipe! Traditional juicy Chicken Fajitas with all the veggies and spice, grilled to perfection, and smothered in cheese dip. This unique twist on a classic Mexican recipe is sure to please one and all and be requested again and again. Better than any Mexican Restaurant meal!

4.33 from 40 votes

Queso-smothered chicken fajitas feature traditional juicy chicken fajitas with all the veggies and spice, grilled to perfection, and smothered in cheese dip. This unique twist on a classic Mexican recipe is sure to please one and all and be requested again and again.

Prep Time15

Cook Time30

Marinate1

Total Time45

Course: Main Course

Cuisine: Mexican

Difficulty: Easy

Servings:

Author: Becky Hardin

Ingredients

For the Marinade:

3 tbsp vegetable oil
2 tbsp Worcestershire sauce
3 cloves garlic minced
2 tbsp ground cumin
2 tbsp chili powder
1 tsp smoked paprika
1 tbsp cilantro chopped
½ tsp red pepper flakes
2 tsp brown sugar
1 tsp kosher salt
1 tsp ground black pepper
1 jalapeno pepper seeds and rib removed, diced
juice from 2 limes

For the Chicken & Vegetables:

4 chicken breasts boneless/skinless
4 bell peppers sliced, orange, red, yellow & green
2 sweet yellow onions peeled, halved & sliced stem-to-root end
8 flour tortillas 6-8 inch, warmed slightly
4 tbsp canola oil divided
2 tbsp unsalted butter divided

For the Queso Cheese Dip:

1 cup Queso Cheese Dip homemade or store bought

For Sides & Toppings (optional):

Mexican rice
refried beans
freshly chopped cilantro
sliced jalapenos
pico de gallo
sour cream
Greek yogurt
sliced avocados or guacamole
lime wedges
tomato salsa
black beans

Instructions

For the Marinade:

Whisk all marinade ingredients in a medium bowl.
3 tbsp vegetable oil, 2 tbsp Worcestershire sauce, 3 cloves garlic, 2 tbsp ground cumin, 2 tbsp chili powder, 1 tsp smoked paprika, 1 tbsp cilantro, ½ tsp red pepper flakes, 2 tsp brown sugar, 1 tsp kosher salt, 1 tsp ground black pepper, 1 jalapeno pepper, juice from 2 limes
Pour half of the marinade into a gallon-sized Ziplock plastic bag and add the chicken breasts. Be sure all the chicken is covered with the marinade. Seal the bag.
4 chicken breasts
Add the vegetables to another gallon-sized Ziplock plastic bag and pour the remaining half of the marinade over the vegetables. Seal the bag and squeeze the marinade around the vegetables to completely cover them.
4 bell peppers, 2 sweet yellow onions
Place both bags in the fridge at least 30 minutes or up to 24 hours.

For the Queso Cheese Sauce:

While the chicken and vegetables marinate, prepare the cheese sauce. The cheese sauce can be made up to 3 days ahead and refrigerated in an airtight container. When ready to use, reheat the cheese sauce in a small saucepan over low heat. Add a little heavy cream or half-and-half if the sauce is too thick. Be very careful not to burn the sauce.
1 cup Queso Cheese Dip

For Cooking the Chicken and Vegetables:

Heat the oven to 225°F and cover a baking sheet with foil.
Wrap the tortillas in foil and place them in the warm oven, on the side of the middle rack.
8 flour tortillas
Heat a large skillet, set over medium-high heat. When the skillet is hot, add 2 tablespoons oil. When the oil shimmers, add 1-tablespoon butter and the marinated vegetables. Reduce the heat to medium and cook the vegetables until they are hot and have softened a little but still have a little bite (al dente). Transfer the vegetables to the prepared baking sheet and place in the oven (next to the tortillas) to keep warm.
4 tbsp canola oil, 2 tbsp unsalted butter
In the same large skillet, still set over medium heat, add another 2 tablespoons oil. When the oil shimmers, add 1-tablespoon butter and the chicken. Do not turn the chicken for 3-4 minutes or until it is golden brown on the bottom. Flip the chicken and cook another 3 minutes.
Turn the chicken over to cook another minute, and flip the chicken again and cook until it is opaque/white and the internal temperature reads 160°F with a meat thermometer. Transfer the chicken to a cutting board and cut it diagonally, across the grain, into ½-inch slices.

For Serving:

Place some slices of chicken on a plate. Spoon vegetables over the chicken and drizzle it with fresh lime juice. Smother the chicken & vegetables with hot cheese sauce and sprinkle with chopped fresh cilantro. Serve with flour tortillas, Mexican Rice, refried beans, avocado slices, tomato salsa, or other favorite Mexican side dishes. Enjoy!
Mexican rice, refried beans, freshly chopped cilantro, sliced jalapenos, pico de gallo, sour cream, Greek yogurt, sliced avocados or guacamole, lime wedges, tomato salsa, black beans

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