Cheesy Chicken Fajita Queso Bake

Ingredients

• 2 lb chicken thighs (boneless, skinless recommended)
• 2 tbsp olive oil (for marinade)
• 2 tbsp taco seasoning
• 1 lime (juiced)
• 2 green bell peppers
• 2 red bell peppers
• 2 yellow bell peppers
• 1 white onion
• 2 jalapeños
• 4 cloves garlic (minced)
• 1 can green Hatch chiles (diced)
• 0.5 cup queso (prepared from the queso section below)
• 0.5 ball Oaxaca cheese (torn into pieces)
• 1 cup Monterey Jack cheese (shredded)
• Tortillas (for serving)
• 1.5 cups whole milk
• 1 lb white American cheese
• 1 jalapeño (for queso)
• 0.5 tsp cumin (for queso)
• 2 avocados
• 0.5 white onion (for guacamole)
• 2 cloves garlic (for guacamole)
• 1 jalapeño (for guacamole)
• 0.33 cup cilantro (chopped)
• 2 limes (juiced)
• 0.5 tsp cumin (for guacamole)
• salt (to taste)
• pepper (to taste)

Steps

1. 1

   In a large bowl, mix the chicken thighs with olive oil, taco seasoning, and lime juice. Let marinate for 30 minutes.

2. 2

   Prepare the guacamole: In a medium bowl, mash the avocados with onion, garlic, jalapeño, cilantro, lime juice, cumin, salt, and pepper. Set aside.

3. 3

   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.

4. 4

   Stir in the jalapeño and cumin into the queso, then keep warm on low heat.

5. 5

   In a large oven-safe skillet, sear the marinated chicken thighs in olive oil over medium-high heat until browned on both sides.

6. 6

   Remove the chicken from the pan and chop into bite-sized pieces.

7. 7

   In the same pan, cook the bell peppers, onion, and jalapeño until softened and slightly charred.

8. 8

   Add the minced garlic to the vegetables and cook for another minute until fragrant.

9. 9

   Add the chopped chicken back into the skillet along with the green Hatch chiles and mix until everything is combined.

10. 10

    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.

11. 11

    Top the mixture with Monterey Jack cheese.

12. 12

    Bake in a preheated oven at 425°F (220°C) until the cheese is melted and bubbly.

13. 13

    Finish the dish by topping with the fresh guacamole, extra cilantro, and a squeeze of lime juice.

14. 14

    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 per serving

• main
• dinner
• Mexican
• chicken
• baked
• cheese
• fajitas
• Cinco de Mayo