QUESO SMOTHERED CHICKEN FAJITAS

Queso Smothered Chicken Fajitas image

Queso Smothered Chicken Fajitas have quickly become my favorite 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. Serve with rice and beans and know this is better than any Mexican Restaurant meal!

Provided by @MakeItYours

Number Of Ingredients 36

Ingredients

For the Marinade
3 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
3 cloves garlic (minced)
2 tablespoons ground cumin
2 tablespoons chili powder
1 teaspoon smoky paprika
1 tablespoon cilantro (chopped)
1/2 teaspoon red pepper flakes
2 teaspoons brown sugar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 jalapeno pepper (seeds and rib removed, diced)
Juice from 2 limes
For the Chicken and Vegetables
4 chicken breasts (boneless/skinless)
4 bell peppers (orange, red, yellow & green)
2 sweet yellow onions (peeled, halved & sliced stem-to-root end)
4 tablespoons canola oil (divided)
2 tablespoons unsalted butter (divided)
8 Flour tortillas (6-8 inch, warmed slightly)
For the Queso Cheese Dip
1 cup Queso Cheese Dip (homemade or store bought. )
Sides and Toppings
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
Guacamole

Steps:

FOR THE MARINADE:
Whisk all marinade ingredients in a medium bowl.
Pour half of the marinade into a gallon sized zip lock plastic bag and add the chicken breasts. Be sure all the chicken is covered with marinade. Seal the bag.
Add the vegetables to another gallon sized zip lock plastic bag and pour the remaining half of the marinade over the vegetables. Seal the bag and squeeze the marinade around the vegetables to cover completely.
Place both bags in the fridge at least 30 minutes or up to 24 hours.
FOR THE QUESO CHEESE SAUCE:(Look for Queso recipe)
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 until ready to use. When ready to use, reheat the cheese sauce in a small saucepan, over low heat. Add a little heavy cream or Half 'n Half if the sauce is too thick. Be very careful not to burn the sauce.
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.
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.
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 translucent 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 and other favorite Mexican side dishes.
Enjoy!