Description
Juicy chicken fajita tacos loaded with sautéed bell peppers and onions, tucked into warm corn tortillas, and finished with a silky homemade queso for a bold, comforting Tex-Mex dinner.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, sliced into thin strips
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 tablespoon unsalted butter
- 1 cup whole milk
- 4 ounces cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 ounces diced green chiles, drained
- 12 small corn tortillas
- 2 tablespoons fresh cilantro, chopped, optional for serving
- Lime wedges, for serving
Instructions
- Heat a large skillet over medium-high heat and place a medium saucepan over low heat.
- In a large mixing bowl, toss the chicken thighs with olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, and black pepper until evenly coated.
- Add the sliced bell peppers and onion to the hot skillet and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften and lightly brown. Transfer them to a plate.
- Add the seasoned chicken to the same skillet in an even layer and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Return the peppers and onions to the skillet and toss together for 1 to 2 minutes.
- In the saucepan, melt the butter over low heat. Whisk in the whole milk and softened cream cheese until mostly smooth. Gradually stir in the cheddar, Monterey Jack, and diced green chiles. Cook for 3 to 5 minutes, stirring often, until the queso is silky and fully melted.
- Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds per side until soft and lightly charred.
- Fill each tortilla with the chicken and pepper mixture, drizzle with warm queso, and finish with chopped cilantro and lime wedges before serving.
Notes
- Cook the chicken in batches if your skillet is crowded so it browns instead of steaming.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- If the queso thickens too much, stir in a splash of warm milk over low heat.
- Store leftover filling and queso separately in the refrigerator for the best texture when reheating.
Nutrition
- Serving Size: 2 tacos
- Calories: 560
- Sugar: 7g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 145mg