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Queso chicken fajita skillet is my answer whenever I want a bubbling pan of cheesy comfort without a ton of fuss or dirty dishes easily ready for devouring with tortilla chips or a fork. It brings together juicy chicken bites, vibrant peppers, fluffy rice, and a generous pour of creamy queso for a dinner that feels like a restaurant favorite but lands on your table in no time.
I made this on a busy Wednesday when the kids had dance and basketball and now it is the number one dish they request when we want something easy but fun. The leftovers also make a killer work lunch the next day.
Ingredients
- Boneless skinless chicken breasts: diced for fast and even cooking look for firm pink chicken with no gray spots
- Olive oil: helps everything brown and adds richness use a good quality extra virgin oil if possible
- Yellow onion: diced for sweetness pick one that feels heavy with tight skin
- Red bell pepper: cut into strips for color and a bit of sweetness choose peppers that are shiny and firm
- Green bell pepper: cut into strips for earthiness also adds crunch
- Orange bell pepper: cut into strips for a mild tang and more color
- Fajita seasoning packet: brings instant Tex Mex flavor look for a low sodium option if desired
- Minute rice: cooks fast and soaks up all the tastes choose white or brown based on preference
- Chicken broth: makes the dish saucy and full use a broth with good depth of flavor
- Tomato sauce: binds and brightens the rice opt for plain unsalted tomato sauce if you want to control seasoning
- Gordos cheese dip: for top creamy queso flavor you can swap in any favorite white queso or cheese dip
Step-by-Step Instructions
- Sauté the Peppers and Onions:
- Gently heat olive oil in a large skillet over medium high until it shimmers then scatter in the onions and all the sliced peppers stir often and cook for about three minutes just until starting to soften their colors will brighten and their aroma will bloom
- Cook the Chicken:
- Add diced chicken to the pan with the peppers sprinkle on the fajita seasoning evenly turn the chicken pieces to coat and let them cook for seven to eight minutes keep stirring so nothing burns you want each piece fully cooked and lightly golden with juices running clear check that an internal temperature of one hundred sixty five degrees is reached
- Simmer Rice and Sauce:
- Pour the rice straight into the pan followed by chicken broth and tomato sauce stir everything together scraping up any browned bits at the bottom let the mixture come up to a gentle simmer for two minutes then turn off the heat cover the skillet and let the rice finish cooking in the residual heat until all the broth is absorbed
- Finish with Queso and Serve:
- Spoon generous amounts of Gordos cheese dip right on top let it melt from the steam then use your spatula to gently swirl the cheese throughout the skillet serve immediately straight from the pan for the best melty cheesy texture
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My kids go wild for the creamy queso puddled over their serving and I love it because I can sneak in extra peppers for color and crunch our family always debates who gets the cheesiest scoop
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. The rice will keep soaking up flavors making reheated portions even tastier. To warm gently heat in the microwave adding a little splash of broth or water and another dollop of cheese dip to bring back the creamy texture.
Ingredient Substitutions
You can swap in turkey or a plant based chicken for similar results. Monterey Jack or shredded cheddar can replace the cheese dip if you prefer but a white queso style dip really gives that restaurant flair. If you are out of tomato sauce a few tablespoons of salsa can stand in.
Serving Suggestions
This skillet is hearty on its own but I love loading it into warm tortillas for cheesy fajita wraps. Add a wedge of lime or a handful of chopped cilantro at the table for freshness. For a party spread serve with tortilla chips so everyone can scoop their own portion.
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Cultural Context
Fajitas have roots in Tex Mex cuisine where marinated grilled meat is served with peppers and onions. Queso is another Tex Mex staple loved for its mild creamy richness. This skillet brings both together in a family friendly one pan take on the tradition ideal for busy nights but still full of flavor.
Recipe FAQs
- → How do I make sure the chicken stays tender?
Cook diced chicken over medium-high heat just until it reaches 165°F to keep it juicy. Avoid overcooking for best results.
- → What kind of cheese dip works best for this dish?
A creamy, meltable queso like Gordo's cheese dip gives the skillet its signature gooey finish.
- → Can I use different peppers?
Absolutely! Any mix of red, green, orange, or even yellow bell peppers will lend sweetness and color.
- → Is it possible to substitute the rice?
Quick-cooking rice works best, but you can try cooked rice or cauliflower rice. Adjust simmering time accordingly.
- → How can I add extra heat?
Toss in sliced jalapeños or use a spicier fajita seasoning blend to give the dish an extra kick.