Loaded Queso Chicken Fajita Burrito Bake

• 1 lb boneless, skinless chicken breasts, cut into strips
• 1 tbsp olive oil
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 packet fajita seasoning
• 8 oz cream cheese, softened
• 1 cup shredded Mexican blend cheese
• 4 flour tortillas
• 1/2 cup sour cream
• 1/4 cup milk
• 1 cup salsa
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add chicken, bell pepper, and onion, seasoned with fajita seasoning. Cook until chicken is done.
2. 2 In a bowl, mix cream cheese and sour cream with milk until smooth.
3. 3 Layer half the chicken mixture in the skillet, top with half the cheese, then a tortilla.
4. 4 Spread the cream cheese mixture over the tortilla, followed by the remaining chicken and cheese.
5. 5 Top with another tortilla and cover the skillet for about 5 minutes until cheese is melted.
6. 6 Carefully cut the skillet contents into wedges and serve with salsa and cilantro garnish.

Equipment

• Large skillet with lid
• Spatula

Variations

• Add crumbled cooked bacon for a smoky twist.
• Substitute ground beef for a different flavor profile.

Substitutions

• Use Greek yogurt in place of sour cream for a lighter option.
• Swap cream cheese for neufchâtel cheese to reduce fat.

Pairings

• Mexican rice
• Corn on the cob

Nutrition

Tips

• For extra spice, add a diced jalapeño with the peppers.
• Use corn tortillas for a gluten-free option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 350°F covered with foil, then uncover for the last 10 minutes.

Serving Suggestions

• Serve with a side of guacamole and black beans.
• Pair with a fresh lime wedge for a zesty kick.

FAQ