Cheesy Chicken Fajita Queso Bake
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A decadent, Mexican-inspired skillet bake featuring seared chicken thighs, charred bell peppers, and a creamy homemade queso, topped with melted Oaxaca and Monterey Jack cheese.
- Time
- 70 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
- 25 g
- 16 g
- 45 g
- 240 g
- 240 g
- 240 g
- 110 g
- 30 g
- 12 g
- 115 g
- 120 g
- 150 g
- 115 g
Queso
- 365 g
- 14 g
- 1 g
Guacamole
- 270 g
- 55 g
- 6 g
- 14 g
- 5 g
- 90 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 3.63 kg before cooking, which is about 605 g per serving.
Steps
In a large bowl, mix the chicken thighs with olive oil, taco seasoning, and lime juice. Let marinate for 30 minutes.
Prepare the guacamole: In a medium bowl, mash the avocados with onion, garlic, jalapeño, cilantro, lime juice, cumin, salt, and pepper. Set aside.
Prepare the queso: In a saucepan, bring the 1 1/2 cups whole milk to a light simmer. Lower the heat, then slowly melt in the white American cheese, stirring constantly.
Stir in the jalapeño and cumin into the queso, then keep warm on low heat.
In a large oven-safe skillet, sear the marinated chicken thighs in olive oil over medium-high heat until browned on both sides.
Remove the chicken from the pan and chop into bite-sized pieces.
In the same pan, cook the bell peppers, onion, and jalapeño until softened and slightly charred.
Add the minced garlic to the vegetables and cook for another minute until fragrant.
Add the chopped chicken back into the skillet along with the green Hatch chiles and mix until everything is combined.
Lower the heat, pour in the prepared queso, then tear the Oaxaca cheese into the pan. Stir lightly so the cheese gets incorporated into the fajita mixture.
Top the mixture with Monterey Jack cheese.
Bake in a preheated oven at 425°F (220 °C) (220°C (425 °F)) until the cheese is melted and bubbly.
Finish the dish by topping with the fresh guacamole, extra cilantro, and a squeeze of lime juice.
Serve immediately with warm tortillas and scoop the mixture straight from the pan.
Notes
The author notes this is a 'Mexican inspired' recipe rather than traditional. For the best results, use a large cast-iron skillet that can transition from stovetop to oven.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1010
- Protein
- 68 g
- Carbs
- 29 g
- Fat
- 70 g
- Fiber
- 7 g
Where the calories come from
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