Queso Smothered Chicken Fajitas have quickly become my favorite Chicken Fajita Recipe! Traditional juicy Chicken Fajitas with all the veggies and spice, grilled to perfection, and smothered in cheese dip. This unique twist on a classic Mexican recipe is sure to please one and all and be requested again and again. Better than any Mexican Restaurant meal!
White Queso Smothered Chicken Fajitas just might be my favorite Mexican recipe to make at home.
This Queso Smothered Chicken Fajita Recipe is EVERYTHING! Sadly for my waist line, I can never get enough cheese. It’s cursed me since my brother and I were kids and my Mom would tell us (more him than me, if you can believe that!) that we would turn into cheese if we weren’t careful. As an adult with a full-time food blog business…cheese has become my middle name. Read on to hear about my new fave cheesy recipe; Queso Smothered Chicken Fajitas Recipe!
I’ve made every type of queso dip imaginable. Chicken Con Queso, Vegan Queso, 4 Ingredient Beer Cheese Dip, Crock Pot Queso Fundido, and the Easy White Queso used to smother these fajitas (linked in the recipe card below) have quickly become some of my favorite and most popular recipes on The Cookie Rookie. More cheese, please!
This Queso Smothered Chicken Fajita Recipe is the ultimate Tex Mex Comfort food. One bite of this cheese and you’ll be famous forever.
As I’ve gotten older, I’ve just decided to truly own my love of cheese and queso dip. My Dad says (with pride??) that he has never been to a Mexican Restaurant with me without me ordering a large queso dip. And I don’t need anyone else to dig in to make it worth it. Mom and Dad recently tried a new restaurant in town and had a variation of these Cheesy Chicken Fajitas. Since Mom and I talk food…endlessly…I knew right away 1) She had had the most amazing Chicken Fajitas ever and 2) We had to recreate them immediately.
I’m so glad we did. These Queso Smothered Chicken Fajitas have stolen my cheese loving heart.
What goes well with Chicken Fajitas?
Oh goodness…where do I begin. Of course you need salsa, but I also feel you need Rice and Beans. I recently made Easy Cheesy Tex Mex Rice and I plan to make those and simple black beans with these Fajitas next time we serve (aka…next week). You can also serve with Mexican Street Corn or Cornbread. Yum!
What vegetables can you put in Fajitas?
I’m a big fan of simple when it comes to classic recipes like Chicken Fajitas. We always grill up onions and tri-colored bell peppers. Perfection!
How many calories are in this Chicken Fajitas Recipe?
Welllllllll…that’s probably a question left unanswered. Everything in moderation…right?? 🙂 At a typical restaurant, a serving of Chicken Fajitas will have approximately 400 calories and the tortillas can easily double that. Our Queso Smothered Fajitas are clocking in just over 800 calories. Yeah, that’s not a small amount…but it’s worth eating healthy ALL DAY so you can indulge in these at night. Don’t give it another thought.
What drinks pair well with these Queso Smothered Chicken Fajitas?
MARGARITAS! We love our Skinny Margarita, Sparkling Strawberry Margarita Punch, or Spicy Blackberry Margaritas. Cheers!
If you’re a fan of Mexican food, I just know you’re going to love this Queso Smothered Chicken Fajita Recipe. I’m so excited for you to try it! Load them up with all of your favorite toppings…from fresh cilantro to avocado slices. The sky is the limit!
See the recipe card below for full details on how to make this Cheesy Chicken Fajitas Recipe! Enjoy.
Queso Smothered Chicken Fajitas
Queso Smothered Chicken Fajitas have quickly become my favorite Chicken Fajita Recipe! Traditional juicy Chicken Fajitas with all the veggies and spice, grilled to perfection, and smothered in cheese dip. This unique twist on a classic Mexican recipe is sure to please one and all and be requested again and again. Serve with rice and beans and know this is better than any Mexican Restaurant meal!
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:
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
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 translucent 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!
Nutrition Facts
Queso Smothered Chicken Fajitas
Amount Per Serving
Calories 839 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 22g 110%
Cholesterol 131mg 44%
Sodium 2259mg 94%
Potassium 1191mg 34%
Total Carbohydrates 56g 19%
Dietary Fiber 7g 28%
Sugars 17g
Protein 39g 78%
Vitamin A 113.1%
Vitamin C 198.6%
Calcium 35.7%
Iron 35.2%
* Percent Daily Values are based on a 2000 calorie diet.
