Chicken Fajitas / Easy cheesy quick mexican meal / homemade seasoning

Ingredients

• 1 large Chicken Breast (boneless, skinless, trimmed of excess fat, sliced into thin strips)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• ½ tsp Lemon Pepper
• ½ tsp Dried Oregano
• ½ tsp Salt
• 2 tbsp Orange Juice (freshly squeezed)
• 1 tbsp Lime Juice (juice of half a lime)
• 1 tbsp Olive Oil (for the marinade)
• 3 tbsp Olive Oil (for skillet cooking)
• 1 Orange Bell Pepper (cut into strips)
• 1 Yellow Bell Pepper (cut into strips)
• 1 Red Bell Pepper (cut into strips)
• 1 Green Bell Pepper (cut into strips)
• 1 Roma Tomato (seeds removed, diced)
• 1 Medium Onion (sliced)
• ½ Jalapeño Pepper (seeds removed, sliced into strips (optional seeds))
• 2 tbsp Fresh Cilantro (chopped, optional)
• 1 Garlic Clove (minced)
• ½ cup Wajaka Cheese (grated, melts beautifully)
• 4 Flour Tortillas (homemade or store‑bought)
• ½ cup Refried Beans
• 1 cup Mexican Rice
• ¼ cup Hot Salsa
• optional Guacamole (for topping if desired)
• optional Sour Cream (for topping if desired)

Instructions

1. Slice and Prepare Chicken

   Trim excess fat from the chicken breast, split it in half, then slice against the grain into thin strips (about ¼‑inch wide). If strips are too long, halve them; you may also cube if preferred.

   Time: PT5M

2. Make Marinade and Marinate Chicken

   In a mixing bowl combine garlic powder, onion powder, cumin, chili powder, smoked paprika, lemon pepper, oregano, salt, orange juice, lime juice, and 1 tbsp olive oil. Add the chicken strips, toss to coat, and cover. Let sit 15‑30 minutes.

   Time: PT15M

3. Preheat Skillet

   Place a cast‑iron skillet over medium‑high heat and add 3 tbsp olive oil. Allow the oil to shimmer before adding the chicken.

   Time: PT2M

   Temperature: medium‑high heat

4. Sear Chicken

   Add the marinated chicken strips in a single layer. Cook without moving for about 4 minutes, then flip and cook another 4 minutes until no pink remains. Remove chicken and set aside on a plate.

   Time: PT8M

   Temperature: medium‑high heat

5. Sauté Aromatics

   In the same skillet, add the sliced onion and sauté for 1 minute until fragrant. Then add all bell pepper strips and cook, stirring, until they begin to soften (about 3 minutes).

   Time: PT4M

   Temperature: medium heat

6. Add Remaining Veggies

   Stir in the sliced jalapeño (seeds removed if less heat desired), minced garlic, chopped cilantro, and diced tomato. Cook for another 1 minute just until the tomato softens.

   Time: PT1M

   Temperature: medium heat

7. Combine Chicken and Veggies

   Return the cooked chicken to the skillet, toss everything together, and cook for 1 minute to re‑heat and meld flavors.

   Time: PT1M

   Temperature: medium heat

8. Melt Cheese in Oven

   Transfer the chicken‑vegetable mixture to an oven‑safe sizzler or baking sheet, sprinkle grated wajaka cheese evenly on top, and place in a pre‑heated oven at 250°F (120°C) for about 5 minutes, or until the cheese is fully melted and bubbly.

   Time: PT5M

   Temperature: 250°F

9. Plate and Serve

   Serve the cheesy chicken fajitas on the sizzler alongside warm flour tortillas, a side of refried beans, Mexican rice, and hot salsa. Add optional guacamole, sour cream, or pico de gallo as desired.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

55g

Fat

20g

Fiber

6g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast
• Instead of Orange Juice: Apple juice
• Instead of Lime Juice: lemon juice
• Instead of Olive Oil: vegetable oil
• Instead of Olive Oil: vegetable oil
• Instead of Roma Tomato: vine‑ripe tomato
• Instead of Medium Onion: yellow onion
• Instead of Jalapeño Pepper: serrano pepper
• Instead of Fresh Cilantro: parsley
• Instead of Garlic Clove: garlic powder
• Instead of Wajaka Cheese: Monterey Jack, Mozzarella
• Instead of Flour Tortillas: corn tortillas (gluten‑free)
• Instead of Refried Beans: black beans
• Instead of Mexican Rice: plain rice
• Instead of Hot Salsa: pico de gallo

Equipment Needed

• Sharp Chef Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Cast Iron Skillet
• Tongs
• Spatula
• Oven‑Safe Sizzler or Baking Sheet
• Grater
• Oven

Critical Steps — Do Not Skip

• Slice chicken against the grain to keep it tender
• Marinate for at least 15 minutes for flavor penetration
• Do not overcook the chicken; it should stay juicy
• Allow cheese to melt just until bubbly to avoid burning

Chef Tips from the Video

• Add a splash of tequila to the marinade for an authentic Mexican twist
• Use a mix of red and green bell peppers for extra color
• For extra smoky flavor, finish the chicken with a quick sear on a grill pan

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken and veggies (without cheese) in a freezer‑safe bag for up to 2 months; reheat and add fresh cheese before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours ahead and refrigerate
• Pre‑slice all vegetables and store in a sealed container
• Grate the wajaka cheese and keep refrigerated; add just before baking

Frequently Asked Questions