Queso Chicken Fajita Skillet Recipe

If you’re on the hunt for a one-pan meal that’s big on bold Tex-Mex flavor, colorful enough to wow your dinner table, and so easy there’s hardly any cleanup, the Queso Chicken Fajita Skillet is your answer. Imagine tender bites of chicken simmered with rainbow-hued peppers, fluffy instant rice, and a saucy tomato base, all brought together with a warming blanket of melty Gordos cheese dip. It’s a weeknight superstar that still tastes like something you’d crave at your favorite Mexican restaurant, and you’ll find yourself returning to this recipe again and again.

Ingredients You’ll Need

This Queso Chicken Fajita Skillet is all about letting those simple, hard-working ingredients shine. Each one does a little bit of heavy lifting: adding flavor, color, or the kind of satisfying texture that makes every bite special.

• Chicken breasts: Dice them up for fast, even cooking and ultimate tenderness.
• Minute (instant) rice: This speedy staple soaks up all the saucy, seasoned goodness in just minutes.
• Chicken broth: Adds savory depth without weighing down the dish.
• Red, green, and orange bell peppers: Colorful strips bring sweetness, crunch, and that essential fajita vibe.
• Yellow onion: Diced for a subtle savory note that melds deliciously with the peppers.
• Tomato sauce: Provides a tangy, rich base to tie everything together.
• Fajita seasoning: The secret to that unforgettable Tex-Mex flavor—use a packet for convenience and perfect spice every time.
• Olive oil: For sautéing vegetables and helping everything caramelize beautifully.
• Gordos cheese dip: Creamy, dreamy queso on top for that craveable finishing touch—use as much as makes you happy!

How to Make Queso Chicken Fajita Skillet

Step 1: Sauté the Veggies

Start by heating olive oil in your biggest skillet over medium-high heat. Once it’s shimmering, toss in the diced onion and all those beautiful strips of bell pepper. Sauté for just a couple of minutes, stirring now and then, so they start to soften but still have some bite. This first step lays down a foundation of sweetness and crunch that makes the whole skillet pop.

Step 2: Cook the Chicken

Sprinkle in your diced chicken breast right on top of that veggie base, then shake in the fajita seasoning so everything gets coated in those Southwestern spices. Cook for about 7 or 8 minutes, stirring here and there, until the chicken is cooked through and beautifully seasoned. You’ll know it’s done when the pieces are golden and your kitchen smells absolutely incredible.

Step 3: Add Rice & Liquids

Now comes the magic: stir in your Minute rice, pour in the chicken broth, and add the tomato sauce. Give it all a good mix, making sure the rice is evenly distributed and soaking up all those flavors. Bring the pan to a gentle simmer and let it cook for about 2 minutes. The rice will plump up fast and latch on to every bit of that saucy goodness.

Step 4: Rest to Absorb

Turn off the heat but leave the skillet just where it is, uncovered, for a few minutes. The rice will finish cooking by absorbing the last bits of liquid, leaving you with a skillet that’s saucy but never soupy. This little pause is key for perfect texture.

Step 5: Top & Serve

Right before you dig in, spoon (or pour, if you’re extra generous!) Gordos cheese dip over the top of the skillet. The heat warms the queso so it turns into the creamiest, dreamiest topping imaginable. Serve the Queso Chicken Fajita Skillet hot and watch everyone’s eyes light up!

How to Serve Queso Chicken Fajita Skillet

Garnishes

A final sprinkle of chopped cilantro, a handful of sliced green onions, or even a few jalapeño rings goes a long way on the Queso Chicken Fajita Skillet. A squeeze of fresh lime is pure sunshine—don’t skip it if you have a lime handy! Even a little dollop of sour cream or a scatter of diced tomatoes can take things to a whole new level.

Side Dishes

You can absolutely serve this as a meal-in-one, but it’s also wonderful paired with sides. Try a crisp, cool salad with avocado, a simple bowl of black beans, or even some warm tortillas to scoop up every last bit of the cheesy, flavorful mixture. Chips and salsa on the side always make dinner feel like a party!

Creative Ways to Present

Turn your Queso Chicken Fajita Skillet into handheld delights by scooping it into crunchy taco shells or folding it into warm flour tortillas for easy wraps. It also makes a fantastic filling for stuffed bell peppers, or simply piled atop a bed of greens for a hearty Tex-Mex salad.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the skillet cool before transferring everything to an airtight container. The flavors develop beautifully overnight, making lunch the next day even tastier. Store in the fridge for up to three days.

Freezing

Want to make your Queso Chicken Fajita Skillet ahead for busy nights? Let it cool completely, then store in a freezer-safe container. Skip adding the cheese dip until after reheating. The skillet freezes well for up to two months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, simply transfer the refrigerated or thawed skillet contents to a pan over medium heat, stirring occasionally. If it seems a bit dry, stir in a splash of chicken broth or water. Add your Gordos cheese dip after everything is hot, so it melts just right.

FAQs

Can I use regular long-grain rice instead of Minute rice?

You can, but you’ll need to adjust the liquid and cooking time. Regular rice takes longer and soaks up more moisture, so simmer until the rice is cooked through and the mixture isn’t soupy—it’s totally doable!

Is there a substitute for Gordos cheese dip?

Absolutely! You can use any creamy queso dip or even a homemade cheese sauce. The important thing is that rich, melty, cheesy finish—pick your favorite brand or whatever you have on hand.

How spicy is the Queso Chicken Fajita Skillet?

The heat really depends on your fajita seasoning. If you want it mild, choose a mild blend and skip any extra spicy garnishes. If you love a bit of a kick, top with jalapeños or add a dash of hot sauce at the end.

Can I make this dish vegetarian?

You sure can! Swap the chicken for canned black beans or chickpeas, use veggie broth, and follow the rest of the recipe just as written. It’s still hearty, flavorful, and totally satisfying.

What kind of pan is best for making this recipe?

A wide, deep skillet works best for a Queso Chicken Fajita Skillet so everything can simmer evenly without overflowing. Cast iron or nonstick are both great choices—just pick your largest pan so all the colorful ingredients have room to shine.

Final Thoughts

The Queso Chicken Fajita Skillet is a recipe that packs maximum flavor into minimum effort, and it brings that festive, Tex-Mex energy to your own kitchen table. I hope you’ll give it a try and let it become a new favorite for busy weeknights or easygoing gatherings with friends and family!

Print