Skillet Creamy Green Chile Chicken Fajitas.

Seasoned chicken pan-seared with poblano peppers and onions are then made into a creamy cheese skillet with cream cheese and pepper jack cheese. Broil the skillet to get the cheese super melty, and serve fajita-style in warm tortillas with fresh cilantro and lime. YUMMY. The creamy, melty cheese makes these fajitas extra delicious.

Last week, I had a fridge full of peppers and corn. The only thing I could think about making was fajitas. I wanted to make something simple but still different from the usual chicken fajita. I’ve already shared one of my go-to skillet fajita recipes here on the site. And since we love that recipe as is, I wanted something completely different.

I had multiple ideas, but when the weather turned stormy, I immediately wanted to make something cozier.

I had this idea for a creamy chicken fajita, which sounded so yummy. So I decided to give it a try, and we couldn’t have loved this dish more.

Honestly, these are kind of like a chicken chili cheese dip that you stuff into flour tortillas. I make them creamy with a bit of creamy cheese, which I swear makes every dish yummier.

That’s definitely the Midwest part of me shining through.

Then, add some cheese on top before broiling the dish until super melty. It’s like a chicken chili fajita dip! So scrumptious.

These are the details

Step 1: cook the chicken, the peppers, and the onions

In an oven-safe skillet (I love to use cast iron), cook the chicken strips with a mix of chili powder, paprika, garlic powder, and cumin. Then add onions and poblano peppers.

Cook everything until the chicken is nicely seared, and the peppers are beginning to soften up a little.

Step 2: mix in the cheese

Next, mix in some room-temperature cream cheese and salsa verde. You don’t need to get this fully mixed. Instead, I prefer 2-3 stirs, and then I stop mixing. If you fully mix in the cream cheese, this dish becomes a little bit of a funny color.

Then top with pepper jack cheese. Or use a melty cheddar. Both are very delicious.

Step 3: get the cheese melty

Now, place the skillet in the oven under the broiler and get that cheese super melty.

As mentioned above, it’s basically chicken chili dip at this point!

Step 4: serve

Warm the flour tortillas. I love to do this over an open flame on the stovetop or in a skillet.

Then in a small bowl, mix up some cilantro with lime juice and sea salt.

Scoop the cheesy chicken up and stuff it into those warmed tortillas. Top with cilantro and add avocado.

FAQ:

Breasts or thighs—what’s better here?
Both work: breasts slice neatly and cook fast; thighs stay extra juicy and are more forgiving if slightly overcooked.

How do I keep the peppers from getting soggy?
Cook in batches over high heat and avoid crowding. You want visible blistered spots and crisp-tender texture.

Can I prep these for a party?
Marinate and slice everything ahead, then cook in quick batches right before serving. Keep tortillas warm and toppings ready so guests can build fajitas fast.

Looking for other quick Mexican recipes? Here are a few ideas: 

Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos

Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa

Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema

Lastly, if you make these Skillet Creamy Green Chile Chicken Fajitas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!