Chicken Fajita Queso Skillet Dip

• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 can (10 oz) red enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 8 flour tortillas, warmed
• Optional: jalapeños for extra heat

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add bell peppers and onion, cook until softened, about 5 minutes.
3. 3 Push vegetables to the side and add chicken strips seasoned with chili powder and cumin.
4. 4 Cook chicken until no longer pink, about 5-7 minutes, then mix with vegetables.
5. 5 Stir in enchilada sauce, then reduce heat to low.
6. 6 Top with both cheeses and cover until melted, about 5 minutes.
7. 7 Sprinkle with cilantro before serving.
8. 8 Serve with warm tortillas and lime wedges on the side.

Equipment

• Large skillet
• Spatula
• Cutting board and knife

Variations

• Swap chicken for shrimp for a seafood twist.
• Add black beans for extra heartiness.

Substitutions

• Use a mix of your favorite cheeses if you don't have Monterey Jack or cheddar.
• Substitute chicken broth for enchilada sauce if needed.

Pairings

• Fresh guacamole
• A crisp Mexican lager

Nutrition

Tips

• For extra flavor, marinate the chicken in lime juice and spices for 30 minutes before cooking.
• Serve immediately for the best texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat slowly on low heat.

Serving Suggestions

• Serve with fresh tortilla chips for dipping.
• Add a dollop of sour cream and a sprinkle of diced tomatoes for extra flair.

FAQ