These sizzling Cheesy Chicken Fajitas are the easiest way to make fajitas. Everything cooks in one skillet and goes from stove-top to table in under 30 minutes! Perfectly pan seared chicken, sautéed with bell peppers, onions, and topped with melted Queso quesadilla cheese. Serve inside warm flour tortilla's with all of your favorite fajita toppings.
Fajitas used to be a meal that we saved for the weekends, but that soon changed when I came across these skillet chicken fajitas. This recipe is quick, easy and the perfect meal for a busy weeknight dinner. You're going to love that everything cooks in one skillet. While chicken fajitas are my go-to for this recipe, you can easily switch things up by using steak or shrimp.
If you want to make this meal even easier, you can prep the ingredients the night before and store them in the refrigerator. Just prep the chicken by slicing, seasoning, and adding to a large resealable bag. Cut up the peppers and onions, and add them to a separate resealable bag, and store in the refrigerator. This method simplifies dinner prep for the next day.
You can use store-bought tortillas or homemade. I like to use sourdough flour tortillas for this recipe because they are softer, reheat wonderfully, and stay fresher for a longer period of time, making them perfect for wrapping or stuffing with your favorite fillings. If you're looking for an easy weeknight meal, I think this is it!!!
For these quick and easy fajitas, I use the Spanglish - Asadero Pollo Asado seasoning mix for chicken. This is a simple dry seasoning mix that can be found at just about any grocery store. I love this mix because it has an authentic, smoky flavor with a blend of garlic, smoked chili, and sea salt. I recommend buying a few packets when you see them, because once you taste it, you're going to wish you got more. I normally keep a stock of their whole line of seasoning packets.
Ingredient Notes:
🌿🧄 Seasonings: If you cannot find the Spanglish-Asado seasoning mix a homemade fajita seasoning can also be used.
🌶 Vegetables: This recipe uses classic bell peppers and onions I like to use a mix of colorful peppers, but any will do. If you like things a bit on the spicy side, you can also add some jalapeno peppers.
🧀 Cheese Variety: This recipe calls for Queso Quesadilla Cheese Which is a semi-soft, mild cheese specifically designed for melting., making it ideal for quesadillas and these skillet fajitas.
🌯 Tortillas: Classic homemade flour tortillas, sourdough flour tortillas or store-bought tortillas.
🍳Cast Iron Skillet: I love using cast iron for this recipe because it creates a beautiful sear on the chicken and vegetables and also allowing for consistent high heat cooking, which is crucial for achieving caramelization and flavor in fajitas. If you don't have one any skillet or grill pan will also work.
This is just an overview; the full recipe, ingredients and directions are in the recipe card at the bottom of this post.
In a large resealable bag, combine 1/2 tablespoon oil and seasoning packet. Mix until evenly coated. Refrigerate chicken for at least 2 hours or even overnight. Remove from refrigerator. Heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat. Add the seasoned chicken and cook until fully cooked and the chicken is no longer pink inside. Place the cooked chicken on a plate, cover and set aside to rest.
In the same skillet 1 tablespoon of oil , add the sliced bell pepper and onions. Saute until the vegetables are semi-softened. If you like things a bit spicy you can also add some sliced jalapeno along with the bell peppers.
Cut the chicken into 2 inch pieces if you left the tenderloins whole. Return the chicken to the skillet and toss everything together, reduce heat to low.
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Serve inside hot flour tortillas (we love sourdough tortillas), sour cream or Crema Mexicana, Pico de Gallo, Guacamole, salsa, lime wedges, cilantro, sliced jalapenos, or Salsa Verde.
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We like to serve these fajitas with a side of Mexican rice and refried beans. If you have any leftovers this chicken and pepper skillet reheats beautifully. I like to use the leftover meat and pepper mixture to make chicken fajita bowls. Add the mixture, leftover rice, black beans, roasted corn, clilantr, pico de gallo, sliced avocado, and any other of your favorite fajita bowl toppings.
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