Alright, so imagine taking all the sizzling, colorful goodness of chicken fajitas — the perfectly seasoned chicken, those caramelized peppers and onions, all those amazing spices — and then drowning it all in the creamiest, cheesiest queso sauce you’ve ever tasted. This Queso Chicken Fajita Skillet is basically what happens when Tex-Mex comfort food decides to go full indulgence mode. We’re talking one-pan magic that’s loaded with flavor and texture, where every bite has tender chicken, sweet bell peppers, and enough melted queso to make you want to lick the skillet clean (no judgment here). It’s the kind of dish that makes regular fajitas seem boring, and the fact that it all happens in one pan means more time eating and less time cleaning. Plus, you can serve it straight from the skillet for that restaurant sizzle-platter vibe.
Why You’ll Love This Recipe
- One-pan wonder = minimal cleanup, maximum flavor
- All the fajita flavors plus liquid gold queso sauce
- Ready in 30 minutes flat for busy weeknights
- That queso sauce is seriously addictive
- Perfect for serving a crowd family-style
- Customizable with all your favorite toppings
- Way more exciting than regular fajitas
The Good Stuff You’ll Need
For the Fajita Base:
- 2 lbs boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, and green), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fajita seasoning (or homemade)
- Juice of 1 lime
For Homemade Fajita Seasoning (Optional):
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
For the Queso Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup chicken broth
- 8 oz cream cheese, cubed and softened
- 2 cups sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 can (10 oz) diced tomatoes with green chiles (Rotel), drained
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt to taste
For Serving:
- Warm flour tortillas
- 1/2 cup sour cream
- 1 cup guacamole or sliced avocado
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Pickled jalapeños (optional)
- Hot sauce for the brave
- Tortilla chips for scooping
Let’s Do This
Step 1: Season That Chicken
Slice chicken breasts into strips and season with fajita seasoning, salt, and pepper.
Let it sit for a few minutes while you prep the veggies.
Step 2: Cook the Chicken
Heat 1 tbsp olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat.
Add seasoned chicken strips and cook for 5-7 minutes until golden brown and cooked through.
Remove chicken to a plate and set aside.
Step 3: Caramelize Those Veggies
Add remaining olive oil to the same skillet.
Add sliced bell peppers and onion, cooking for 6-8 minutes until softened and slightly caramelized.
The edges should be getting nice and charred — that’s where the flavor lives.
Add minced garlic and cook for another minute until fragrant.
Step 4: Make That Queso Magic
Reduce heat to medium and push veggies to the sides of the pan.
Add butter to the center and let it melt.
Whisk in flour and cook for 1 minute to make a quick roux.
Gradually whisk in milk and chicken broth, making sure no lumps form.
Step 5: Cheese Dreams Come True
Reduce heat to low and add cubed cream cheese, stirring until melted.
Gradually add shredded cheddar and pepper jack, stirring constantly until smooth and creamy.
Stir in drained diced tomatoes with chiles, garlic powder, and cumin.
Season with salt to taste — this should be creamy, cheesy, and slightly spicy.
Step 6: Bring It All Together
Add the cooked chicken back to the skillet along with any juices.
Toss everything together until the chicken and veggies are coated in that gorgeous queso sauce.
Squeeze fresh lime juice over everything and give it a final toss.
Let it simmer for 2-3 minutes to heat through.
Step 7: Serve Sizzling Style
Top with fresh cilantro and serve straight from the skillet.
Set out warm tortillas, sour cream, guacamole, lime wedges, and all your favorite toppings.
Let everyone build their own fajitas or just dig in with tortilla chips.
Serving Suggestions
Serve with warm flour tortillas for wrapping.
Mexican rice or cilantro-lime rice on the side.
Refried beans or black beans complete the meal.
Cold beer, margaritas, or horchata for drinks.
Switch It Up
Steak Version: Use sliced flank steak or skirt steak instead of chicken.
Shrimp Style: Try this with large shrimp — just cook for 3-4 minutes.
Veggie Power: Make it vegetarian with extra peppers, mushrooms, and black beans.
Spice Level: Add diced jalapeños or use all pepper jack cheese for more heat.
Different Cheese: Try a Mexican cheese blend or add some queso fresco on top.
Make-Ahead Tips
You can prep the chicken and slice the vegetables ahead of time.
The queso sauce can be made ahead and gently reheated when needed.
Leftover fajita mixture keeps for 3-4 days in the fridge.
Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
Questions People Actually Ask
Q: Can I make this in a regular skillet instead of cast iron? A: Absolutely! Any large, heavy-bottomed skillet works. Cast iron just adds that restaurant sizzle factor.
Q: My queso sauce is too thick/thin — help! A: Too thick? Add more milk or broth, a splash at a time. Too thin? Let it simmer longer or add more cheese.
Q: Can I use store-bought queso instead of making it? A: You could, but homemade is so much better! If you’re in a pinch, heat store-bought queso with the tomatoes and pour over cooked fajitas.
Q: What if I don’t have pepper jack cheese? A: Use all cheddar or try Monterey Jack. Add extra jalapeños if you want heat.
Q: Can I make this dairy-free? A: It’s tricky since queso is the star, but you could use dairy-free cheese alternatives and coconut cream. The flavor will be different though.
Q: How do I keep my chicken from getting dry? A: Don’t overcook it! Remove at 165°F internal temp. Slicing against the grain also helps keep it tender.
PrintQueso Chicken Fajita Skillet
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
Description
Alright, so imagine taking all the sizzling, colorful goodness of chicken fajitas — the perfectly seasoned chicken, those caramelized peppers and onions, all those amazing spices — and then drowning it all in the creamiest, cheesiest queso sauce you’ve ever tasted. This Queso Chicken Fajita Skillet is basically what happens when Tex-Mex comfort food decides to go full indulgence mode. We’re talking one-pan magic that’s loaded with flavor and texture, where every bite has tender chicken, sweet bell peppers, and enough melted queso to make you want to lick the skillet clean (no judgment here). It’s the kind of dish that makes regular fajitas seem boring, and the fact that it all happens in one pan means more time eating and less time cleaning. Plus, you can serve it straight from the skillet for that restaurant sizzle-platter vibe.
Ingredients
For the Fajita Base:
- 2 lbs boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, and green), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fajita seasoning (or homemade)
- Juice of 1 lime
For Homemade Fajita Seasoning (Optional):
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
For the Queso Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup chicken broth
- 8 oz cream cheese, cubed and softened
- 2 cups sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 can (10 oz) diced tomatoes with green chiles (Rotel), drained
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt to taste
For Serving:
- Warm flour tortillas
- 1/2 cup sour cream
- 1 cup guacamole or sliced avocado
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Pickled jalapeños (optional)
- Hot sauce for the brave
- Tortilla chips for scooping
Instructions
Slice chicken breasts into strips and season with fajita seasoning, salt, and pepper.
Let it sit for a few minutes while you prep the veggies.
Heat 1 tbsp olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat.
Add seasoned chicken strips and cook for 5-7 minutes until golden brown and cooked through.
Remove chicken to a plate and set aside.
Add remaining olive oil to the same skillet.
Add sliced bell peppers and onion, cooking for 6-8 minutes until softened and slightly caramelized.
The edges should be getting nice and charred — that’s where the flavor lives.
Add minced garlic and cook for another minute until fragrant.
Reduce heat to medium and push veggies to the sides of the pan.
Add butter to the center and let it melt.
Whisk in flour and cook for 1 minute to make a quick roux.
Gradually whisk in milk and chicken broth, making sure no lumps form.
Reduce heat to low and add cubed cream cheese, stirring until melted.
Gradually add shredded cheddar and pepper jack, stirring constantly until smooth and creamy.
Stir in drained diced tomatoes with chiles, garlic powder, and cumin.
Season with salt to taste — this should be creamy, cheesy, and slightly spicy.
Add the cooked chicken back to the skillet along with any juices.
Toss everything together until the chicken and veggies are coated in that gorgeous queso sauce.
Squeeze fresh lime juice over everything and give it a final toss.
Let it simmer for 2-3 minutes to heat through.
Top with fresh cilantro and serve straight from the skillet.
Set out warm tortillas, sour cream, guacamole, lime wedges, and all your favorite toppings.
Let everyone build their own fajitas or just dig in with tortilla chips.
Notes
Serve with warm flour tortillas for wrapping.
Mexican rice or cilantro-lime rice on the side.
Refried beans or black beans complete the meal.
Cold beer, margaritas, or horchata for drinks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~22g
- Protein: ~36g
