You Need These Queso-Smothered Chicken Fajitas Tonight
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Cheese improves almost everything it touches. As long as you start with a savory dish and not something like peanut butter cups, I’d guess there’s at least a 60 percent chance that adding cheese would make it better. (And I’m including dishes that already include cheese in that calculation. Go ahead, add one more cheese. What’s the worst that could happen?) So next time you’re enjoying some delicious chicken fajitas, why not try pouring queso on top of the whole thing?
To make these queso-smothered chicken fajitas, this recipe says to mix up a marinade of vegetable oil, Worcestershire sauce, garlic, and spices like cumin, chili powder, paprika, cilantro, and red pepper flakes. Add a little bit of brown sugar to balance the flavors and a bit of fresh lime juice and salt and pepper. Then take two plastic bags and fill one with your boneless, skinless chicken breasts and the other with your preferred combination of vegetables. Bell peppers and sliced onion are a classic option.
Divide the marinade between the two bags and make sure the chicken is fully coated in the sauce. Let both bags sit in the refrigerator for at least 30 minutes, or up to 24 hours. Personally, I like to let my chicken marinate as long as possible.
When you’re ready to eat, cook the vegetables in a combination of oil and butter until they’re softened to your desired texture, then use the same pan to cook the chicken until it’s cooked through.
This is where the “queso-smothering” comes in. You can make your own queso dip on the stove, or you can buy it pre-made at the grocery store if there’s one you like. Then just serve the chicken on flour tortillas topped with the vegetables, pour hot queso dip all over the top of them, and enjoy.
Get the recipe: Queso Smothered Chicken Fajitas from The Cookie Rookie