One-Pan Cheesy Chicken Fajitas
Trendy Eats Tips
Use chicken thighs
Boneless skinless chicken thighs remain juicy while roasting and hold up well to the bold fajita seasonings.
Cut everything evenly
Cut the chicken peppers and onions into similarly sized strips so they cook at approximately the same rate.
Control the chipotle heat
Use one chipotle pepper for mild smoky heat or two peppers for a spicier fajita mixture.
Keep the queso smooth
Use freshly shredded pepper jack when possible. Keep the heat low and never boil the queso because excessive heat can cause the cheese to become grainy or oily.
Adjust the queso consistency
The queso will thicken as it cools. Stir in a small splash of warm milk when reheating to restore its creamy texture.
Notes
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1. Marinate the chicken
Place the sliced chicken thighs in a large bowl. Drizzle with 1 tablespoon olive oil.
Add the fajita seasoning lime pepper seasoning chopped chipotle peppers and adobo sauce. Toss until the chicken is evenly coated.
Cover and marinate in the refrigerator for at least 20 minutes. For deeper flavor marinate for up to 4 hours.
2. Prepare the vegetables
While the chicken marinates slice the red pepper orange pepper green pepper and white onion.
Add the vegetables to the bowl containing the marinated chicken. Drizzle with the remaining tablespoon of olive oil and squeeze the fresh lime juice over everything.
Toss well until the chicken and vegetables are evenly combined.
3. Prepare the baking sheet
Preheat the oven to 400-425°F.
Line a large rimmed baking sheet with parchment paper. Spread the chicken and vegetables across the pan in a mostly even layer.
Avoid overcrowding the pan. If necessary use two baking sheets so the ingredients roast instead of steam.
4. Bake the chicken fajitas
Bake for 20–25 minutes or until the vegetables are tender and the chicken reaches an internal temperature of 165°F+ being sure not to overcook.
Cooking time may vary depending on the thickness of the chicken strips.
5. Prepare the pico de gallo
While the fajitas bake combine the diced tomatoes white onion cilantro lime juice salt and black pepper in a bowl.
Mix well and refrigerate until ready to serve.
6. Prepare the pepper jack queso
Toss the shredded pepper jack and mozzarella with the cornstarch until lightly coated.
Pour ¾ cup whole milk into a medium saucepan. Warm it over low to medium-low heat until steaming but do not allow it to boil.
Add the cheese one handful at a time while stirring continuously. Allow each handful to melt before adding more.
Stir in the diced green chiles and garlic powder. Add the remaining milk a little at a time until the queso reaches your preferred consistency.
Keep the heat low and remove the saucepan from the burner once the cheese is completely melted. Taste before adding salt because the cheeses may already contain enough.
7. Add the cheese topping
Remove the cooked chicken fajitas from the oven and sprinkle the Mexican-blend cheese evenly over the top.
Return the pan to the warm oven for 2–3 minutes or until the cheese melts. Watch it closely so the chicken does not overcook.
8. Rest and serve
Allow the fajitas to rest for 5 minutes.
Serve with fresh pico de gallo pepper jack queso and lime wedges.
SERVING OPTIONS
Loaded Chicken Fajita Nachos
Spread tortilla chips across a platter or baking sheet. Top with black beans and the cheesy chicken fajita mixture. Drizzle with warm queso and finish with shredded lettuce pico de gallo and sour cream.
Chicken Fajita Rice Bowls
Add cooked rice and black beans to each bowl. Top with the chicken fajita mixture shredded lettuce pico de gallo sour cream and warm pepper jack queso.
Chicken Fajita Tacos
Spoon the chicken and vegetables into warm flour or corn tortillas. Finish with pico de gallo queso sour cream and a squeeze of lime.
Instructions
1½ pounds boneless skinless chicken thighs cut into strips
2 tablespoons olive oil divided
2 tablespoons fajita seasoning
1 teaspoon lime pepper seasoning
1 tablespoon chipotle pepper sauce from can
1 red bell pepper sliced
1 orange bell pepper sliced
1 green bell pepper sliced
1 medium white onion sliced
Juice of 1 fresh lime
1½ cups shredded Mexican-blend cheese
Fresh lime wedges for serving
Chicken Fajitas
4 Roma tomatoes diced
⅓ cup finely chopped white onion
⅓ cup chopped fresh cilantro
Juice of 1 fresh lime
¼ teaspoon salt or to taste
⅛ teaspoon black pepper
Homemade Pico de Gallo
8 ounces pepper jack block cheese freshly shredded
1 cup low\-moisture mozzarella cheese shredded
1 cup whole milk divided
1 tablespoon cornstarch (optional)
1 can diced green chiles drained
½ teaspoon garlic powder
Pinch of salt if needed
Pepper Jack Queso
Cooked rice
Shredded lettuce
Sour cream
Homemade pico de gallo
Pepper jack queso
Restaurant\-style tortilla chips
Optional Ingredients
One-Pan Cheesy Chicken Fajitas
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These easy one-pan chicken fajitas feature juicy marinated chicken thighs roasted with colorful bell peppers and onions. The fajitas are finished with melted Mexican cheese and served with fresh homemade pico de gallo and creamy pepper jack queso. Serve them as loaded nachos or build satisfying fajita rice bowls with black beans lettuce pico sour cream and queso.
Prep Time
10 min
Cooking Time
20 min
Marinating (optional)
20 min
Total Time
30/50 min
