Dinner

Queso Chicken Fajita Skillet Recipe

Name: Queso Chicken Fajita Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 3 boneless skinless chicken breasts, diced; ½ yellow onion, diced; 1 red bell pepper, cut into strips; 1 green bell pepper, cut into strips; 1 orange bell pepper, cut into strips; 2 tablespoons olive oil; 1 packet fajita seasoning; 8 ounces tomato sauce; 2 cups chicken broth; 2 cups Minute Rice; Gordos Cheese Dip, for topping

BySarah Summers December 29, 2025December 29, 2025

Jump to Recipe

Introduction

This Queso Chicken Fajita Skillet is a vibrant, flavorful one-pan meal perfect for busy weeknights. Tender chicken, colorful bell peppers, and a creamy cheese dip come together for a comforting dish everyone will love.

A close-up view of a white square plate holding a layered dish of orange-colored rice mixed with pieces of cooked chicken and green and red bell peppers. The rice layer is soft and moist, with visible grains coated in sauce, and chunks of chicken interspersed throughout. A shiny, melted light-yellow cheese sauce is generously drizzled over the top, adding a glossy texture that covers some parts of the rice and chicken. In the background, a black pan with more of the same rice and chicken mixture sits on a stainless steel stove, all placed on a white marbled countertop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 boneless skinless chicken breasts, diced
2 tablespoons olive oil
½ yellow onion, diced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 packet fajita seasoning
2 cups Minute Rice
2 cups chicken broth
8 ounces tomato sauce
Gordos cheese dip, for topping

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell peppers, stirring occasionally. Cook for 2-3 minutes until slightly softened.
Step 2: Add the diced chicken to the skillet. Sprinkle the fajita seasoning over the chicken and vegetables. Cook, stirring occasionally, for 7-8 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Step 3: Stir in the Minute Rice, tomato sauce, and chicken broth. Bring the mixture to a simmer and cook for 2 minutes, then turn off the heat. Cover and let the rice absorb the liquid for a few minutes.
Step 4: Remove from heat and top the skillet with Gordos cheese dip. Serve warm and enjoy!

Tips & Variations

Use other types of cheese dip or shredded cheese if Gordos is unavailable.
Add a squeeze of fresh lime juice or chopped cilantro for extra brightness.
Serve with warm tortillas and your favorite salsa for a fajita-style meal.
Swap Minute Rice with regular rice—just adjust cooking time and liquid accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth or water to keep the rice moist.

How to Serve

A white square plate holds a layer of cooked rice mixed with pieces of chicken and green and red bell peppers, all coated in a reddish-orange sauce. On top of this layer, there is a glossy, creamy white melted cheese sauce spread unevenly, creating a shiny texture over the rice and chicken mixture. The plate is held above a white marbled countertop, with a black pan filled with the same rice and chicken dish in the background sitting on a stove. The overall colors are warm with orange, green, red, and white tones, showing a hearty and comforting meal. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and proper food safety.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but always check the labels on seasoning packets and cheese dips to confirm.