Queso Chicken Fajita Skillet (Printer-Friendly)
Juicy chicken, colorful bell peppers, rice, and creamy queso combine for a vibrant one-pan Tex-Mex dinner.
# What You'll Need:
→ Poultry
01 -
2 boneless skinless chicken breasts, diced
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
1 red bell pepper, julienned
04 -
1 green bell pepper, julienned
05 -
1 orange bell pepper, julienned
→ Pantry
06 -
2 tablespoons extra virgin olive oil
07 -
1 packet fajita seasoning (approximately 28 g)
08 -
1 cup instant white rice
09 -
1 cup chicken broth
10 -
½ cup tomato sauce
→ Dairy
11 -
½ cup Gordo's cheese dip
# Steps to Follow:
01 -
Heat olive oil over medium-high heat in a large skillet until shimmering. Add diced onions and all bell peppers. Stir frequently and cook for about 3 minutes until softened and fragrant.
02 -
Add diced chicken to the skillet, sprinkle fajita seasoning evenly over the meat, turning chicken pieces to coat thoroughly. Cook for 7 to 8 minutes, stirring regularly until chicken is cooked through and lightly golden, reaching an internal temperature of 165°F (74°C).
03 -
Add instant rice, chicken broth, and tomato sauce to the skillet. Stir to combine, scraping up any browned bits. Bring mixture to a gentle simmer and cook for 2 minutes. Remove from heat, cover the skillet tightly, and let the rice absorb the liquid in residual heat until fully cooked.
04 -
Spoon the cheese dip over the skillet contents. Allow it to melt from the residual steam, then gently fold it throughout the dish without breaking the cheesy pockets. Serve immediately for optimal gooey texture.
# Extra Suggestions:
01 -
Allowing the rice to rest covered off heat ensures it absorbs all liquid and remains fluffy.
02 -
Using a blend of red, green, and orange bell peppers enhances both flavor complexity and presentation.
03 -
Stir the queso gently to maintain creamy pockets without overmixing.