Sizzling Tex-Mex Cookout Dinner: Grilled Fajita Skillet Fiesta

Allergens

Dairy (sour cream, cheese), Gluten (if using a gluten-free taco seasoning)

Ingredients

• 8 oz boneless, skinless chicken breasts or thighs
• 1 tablespoon taco seasoning
• 2 tablespoons olive oil, divided
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 (4 oz) can diced green chiles
• 2 cloves garlic, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a medium bowl, combine the chicken and taco seasoning. Mix well to coat the chicken evenly. Set aside.
2. Preheat a large skillet or griddle over medium high heat. Add 1 tablespoon of olive oil and heat until shimmering.
3. Add the sliced bell peppers, onion, cherry tomatoes, and diced green chiles to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Push the vegetables to one side of the skillet, creating a space in the center. Add the remaining 1 tablespoon of olive oil to the empty side and add the seasoned chicken pieces. Cook for 3 4 minutes per side, or until cooked through.
5. Stir the cooked chicken into the vegetable mixture. Add the minced garlic, salt, and black pepper. Cook for an additional 2 minutes, stirring frequently.
6. Remove the skillet from heat and sprinkle the shredded cheddar cheese evenly over the top. Cover with a lid or foil to allow the cheese to melt for about 1 minute.
7. Top the dish with sour cream and garnish with fresh cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

The sizzling sounds of the grill and smoky aromas will transport you to a festive Tex-Mex cookout, every time.

Notes

Pair with a crisp margarita or cold Mexican beer for the ultimate Tex-Mex experience.