Cheesy Fajita Skillet

Cheesy Fajita Skillet

This skillet dinner is full of fajita flavor with the added bonus of melty cheese! It’s easy to make and perfect for a weeknight meal.

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs, sliced thin
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced (optional)
• 1 ½ tablespoons fajita seasoning
• ½ teaspoon chili powder (optional)
• ¼ teaspoon smoked paprika (optional)
• ½ cup chopped fresh cilantro
• 1 ½ cups shredded pepper jack cheese (or your favorite cheese)
• Salt and black pepper to taste
• Warm tortillas, for serving
• Optional toppings: sour cream, salsa, avocado slices, lime wedges

Cooking Guide:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken with fajita seasoning, chili powder (if using), and smoked paprika (if using). Add chicken to the skillet and cook for 5-7 minutes per side, or until cooked through. Remove chicken from the skillet and set aside.
2. Reduce heat to medium and add bell peppers and onion to the skillet. Sauté for 5-7 minutes, or until softened. Add minced garlic (if using) and cook for an additional minute.
3. Add cooked chicken back to the skillet along with chopped cilantro. Stir to combine.
4. Sprinkle shredded cheese evenly over the top of the mixture. Reduce heat to low and cover the skillet with a lid. Cook for 2-3 minutes, or until cheese is melted and bubbly.
5. Season with salt and black pepper to taste.
6. Serve immediately over warm tortillas with your favorite toppings like sour cream, salsa, avocado slices, and lime wedges.

Tips:

• For extra flavor, marinate the chicken in fajita seasoning for at least 30 minutes before cooking.
• This recipe is easily customizable! Add in other vegetables like sliced mushrooms, zucchini, or poblano peppers.
• Don’t have fajita seasoning? You can make your own by combining chili powder, cumin, garlic powder, onion powder, smoked paprika, and oregano.
• Want to make it vegetarian? Simply omit the chicken and add an extra can of black beans or kidney beans (drained and rinsed) with the vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.