Dinner

Queso Chicken Fajita Skillet Recipe

ByElla Hart January 25, 2026January 25, 2026

Introduction

This Queso Chicken Fajita Skillet is a vibrant, one-pan meal packed with tender chicken, colorful bell peppers, and creamy cheese dip. It comes together quickly, making it a perfect option for busy weeknights that still crave big flavors.

A serving of orange-colored rice mixed with chunks of cooked chicken and slices of green and red bell peppers is placed in the center of a white square plate. The rice looks soft and moist, coated with sauce, while the chicken pieces appear tender and slightly browned. A layer of melted creamy cheese is draped unevenly over the top, adding a glossy, smooth texture that contrasts with the grainy rice. The plate is held by a woman's hand against a background of a black stove and a granite 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 diced onions and bell peppers, stirring occasionally, and cook for 2-3 minutes until slightly softened.
Step 2: Add diced chicken to the skillet. Sprinkle the fajita seasoning evenly over the chicken and vegetables. Cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through and 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, then reduce heat and let it simmer gently for 2 minutes.
Step 4: Turn off the heat and cover the skillet. Allow the rice to absorb the liquid fully, about 5 minutes.
Step 5: Top the skillet with Gordos cheese dip, then serve immediately while hot. Enjoy the creamy, flavorful combination.

Tips & Variations

For added heat, sprinkle in some crushed red pepper flakes or use a spicy fajita seasoning blend.
Substitute frozen bell peppers if fresh are not available; just increase cooking time slightly to soften them.
Swap chicken breasts for thighs for juicier meat and richer flavor.
Serve with warm tortillas or over a bed of greens for a low-carb option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add a splash of chicken broth or water when reheating to keep the rice moist.

How to Serve

A close-up view of a single layer of cooked rice mixed with pieces of chicken and green and red bell peppers, all coated in a reddish-orange sauce, served on a white square plate. The top layer is covered with a glossy, creamy melted cheese sauce that spreads unevenly over the rice and chicken, giving a smooth and shiny texture. In the background, the same dish remains in a black cooking pot on a stove with a silver handle, resting on a white marbled countertop. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of minute rice?

Yes, but you’ll need to adjust the cooking time and liquid amount according to the rice package instructions, since regular rice takes longer to cook than minute rice.

What can I use if I don’t have Gordos cheese dip?

You can substitute any creamy queso or cheese sauce, or even melt shredded cheese on top. Cream cheese mixed with salsa also works well as a quick alternative.