Chicken Fajitas with Queso Fundido is a fun and tasty twist on classic chicken fajitas. I made these for dinner last night, and they were a big hit with the family. The queso fundido sauce is nice change from guacamole, which is what we usually top our fajitas with. And, it makes a great dip for broccoli and other vegetables. Although this dish has a lot of ingredients, it can be made in under an hour.

The Ingredients You’ll Need

• The Vegetables- I used red, orange, and yellow peppers, and a red onion last night. But, you can use any combination of peppers and onions you want.
• The Spices- I used onion powder, garlic powder, cumin, paprika, oregano, and chili powder to spice up my chicken. But, if you don’t like that many spices, just tone them down.
• The Cheeses- I used pepper jack and sharp cheddar. But, you could also use all cheddar. I used pepper jack that had been in my freezer, and it made the sauce a tad grainy, but it was so minor that I don’t think anyone else noticed. It was an expensive pepper jack cheese from the gourmet department, so I was really glad I was able to use it up.
• The Evaporated Milk- You can find this in cans in the baking aisle of your supermarket.
• The Cilantro- This gives the whole dish a really nice bright flavor.

The Equipment You’ll Need for Chicken Fajitas with Queso Fundido

• A grill pan- I like to grill my chicken on a grill pan, but you could use any skillet to do this.
• A cast iron skillet- I like to grill my tortillas on a grill pan. However, last night I was feeling pressed for time, so I simply put the tortillas in the microwave, wrapped in a damp paper towel, and microwaved the tortillas for a minute. But, my husband far prefers the tortillas when I grill them with butter.
• A large skillet- I use this for frying the peppers and onions.
• A 3 quart saucepan- I use this to make the queso fundido sauce.

How I Made the Fajitas

• Although this is a quick and easy dish, I do find it a struggle to juggle all the various pots and pans needed to get this dish on the table. But, with a good strategy it can easily be done.
• I start by cooking the peppers and onion, since they can easily be warmed up in the microwave right before serving.
• Then, I make the queso fundido sauce, because that, too, can easily be reheated right in the pot or the microwave.
• Next, I grill my tortillas, stack them on a plate, and cover them with foil to keep them warm.
• Last of all, I grill the chicken breasts, because they tend to get dry when reheated.
• I also made some steamed broccoli to serve with this meal.

These Chicken Fajitas with Queso Fundido are a classic Bretti family dinner entree. I love that they are inexpensive to make, and also that they reheat well the next day for lunch. Why go to a restaurant and order fajitas, when they are so easy to make at home? For a fun theme night, play some Mexican music, and set the table with colorful ceramic dishes. Also, make a fun drink, like margaritas, and maybe a Mexican dessert. We love fried ice cream at my house. Whether you do a complete theme night, or serve your fajitas solo, I hope you’ll try this innovative take on traditional chicken fajitas.

Chicken Fajitas with Queso Fundido Sauce

Grilled chicken, peppers, and onions topped with cheesy queso fundido sauce, all wrapped in a buttery flour tortilla.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Tex-Mex

Servings 4

Equipment

• grill pan or large skillet
• large skillet
• 3 quart saucepan
• cast iron skillet or other small skillet

Ingredients

  

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For the Chicken Fajitas:

• 1 sliced red onion
• 2 tbsp. olive oil
• 1 sliced red pepper
• 1 sliced orange pepper
• 1 sliced yellow pepper
• 2 tbsp. minced cilantro
• 2 boneless chicken breasts
• 2 tsp. chili powder
• 2 tsp. oregano
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 2 tsp. cumin
• 2 tsp. paprika
• ¼ tsp. kosher salt
• ½ tsp. black pepper
• 3 tbsp. butter
• 8 small flour tortillas
• 2 tbsp. lime juice
• 1 cup sour cream

For the Queso Fundido Sauce:

• 3 ounces shredded pepper jack cheese
• 3 ounces shredded sharp cheddar cheese
• 2 tsp. cornstarch
• 8 ounces evaporated milk
• ½ cup chopped and cooked peppers and onions from fajitas
• ½ tsp. chili powder
• ¼ cup minced cilantro
• 2 tbsp. salsa

Instructions

 

For the Chicken Fajitas:

• Heat one tablespoon of oil in a large skillet, and cook the peppers and onions until they are just tender. Sprinkle with cilantro, and set aside.
• Meanwhile, cut each breast horizontally into 3 pieces, and pound each piece until they are evenly thin.
• Mix all the spices together and coat both sides of the chicken in the spices.
• Heat the grill pan over medium heat, and add the oil to it. Grill the chicken on both sides, until it's cooked through. Cut the cooked chicken in thin slices and set aside.
• Heat the cast iron skillet, and brown each tortilla on both sides in a teaspoon of butter each.
• Serve each tortilla filled with the chicken, vegetables, some lime juice, queso fundido sauce, and sour cream.

For the Queso Fundido Sauce:

• In a small bowl, mix together the cheeses and cornstarch.
• In a 3 quart saucepan, heat the milk and bring it to a simmer. Turn the heat to low, and stir in the cheese. Whisk until the sauce thickens.
• Stir in the peppers, onions, chili powder, cilantro, and salsa.

Keyword Chicken, fajitas, queso fundido

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