Ingredients

For the Marinade:

▢3 tablespoons vegetable oil

▢2 tablespoons Worcestershire sauce

▢3 cloves garlic minced

▢2 tablespoons ground cumin

▢2 tablespoons chili powder

▢1 teaspoon smoky paprika

▢1 tablespoon cilantro chopped

▢½ teaspoon red pepper flakes

▢2 teaspoons brown sugar

▢1 teaspoon kosher salt

▢1 teaspoon ground black pepper

▢1 jalapeno pepper seeds and rib removed, diced

▢Juice from 2 limes

For the Chicken & Vegetables:

▢4 chicken breasts boneless/skinless

▢4 bell peppers orange, red, yellow & green

▢2 sweet yellow onions peeled, halved & sliced stem-to-root end

▢4 tablespoons canola oil divided

▢2 tablespoons unsalted butter divided

▢8 Flour tortillas 6-8 inch, warmed slightly

For the Queso Cheese Dip:

▢1 cup Queso Cheese Dip homemade or store bought.

For Sides & Toppings (optional):

▢Mexican Rice

▢Refried Beans

▢Freshly chopped cilantro

▢Sliced jalapenos

▢Pico de Gallo

▢Sour Cream

▢Greek Yogurt

▢Sliced Avocados or guacamole

▢Lime wedges

▢Tomato salsa

▢Black beans

▢Guacamole

Queso Smothered Fajitas

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Instructions

For the Marinade:

Whisk all marinade ingredients in a medium bowl.

Pour half of the marinade into a gallon sized zip lock plastic bag and add the chicken breasts. Be sure all the chicken is covered with marinade. Seal the bag.

Add the vegetables to another gallon sized zip lock plastic bag and pour the remaining half of the marinade over the vegetables. Seal the bag and squeeze the marinade around the vegetables to cover completely.

Place both bags in the fridge at least 30 minutes or up to 24 hours.

For the Queso Cheese Sauce:

While the chicken and vegetables marinate, prepare the cheese sauce. The cheese sauce can be made up to 3 days ahead and refrigerated in an airtight container until ready to use. When ready to use, reheat the cheese sauce in a small saucepan, over low heat. Add a little heavy cream or Half ‘n Half if the sauce is too thick. Be very careful not to burn the sauce.

For Cooking the Chicken and Vegetables:

Heat the oven to 225°F and cover a baking sheet with foil.

Wrap the tortillas in foil and place them in the warm oven, on the side of the middle rack.

Heat a large skillet, set over medium-high heat. When the skillet is hot, add 2 tablespoons oil. When the oil shimmers, add 1-tablespoon butter and the marinated vegetables. Reduce the heat to medium and cook the vegetables until they are hot and have softened a little but still have a little bite (al dente). Transfer the vegetables to the prepared baking sheet and place in the oven (next to the tortillas) to keep warm.

In the same large skillet, still set over medium heat, add another 2 tablespoons oil. When the oil shimmers, add 1-tablespoon butter and the chicken. Do not turn the chicken for 3-4 minutes or until it is golden brown on the bottom. Flip the chicken and cook another 3 minutes.

Turn the chicken over to cook another minute, and flip the chicken again and cook until it is opaque/white and the internal temperature reads 160°F with a meat thermometer. Transfer the chicken to a cutting board and cut it diagonally, across the grain, into ½-inch slices.

 

For Serving:

Place some slices of chicken on a plate. Spoon vegetables over the chicken and drizzle it with fresh lime juice. Smother the chicken & vegetables with hot cheese sauce and sprinkle with chopped fresh cilantro. Serve with flour tortillas, Mexican Rice, Refried Beans, Avocado slices, Tomato Salsa and other favorite Mexican side dishes.

Enjoy!