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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!
Skillet Creamy Green Chile Chicken Fajitas
Servings: 6
Calories Per Serving: 537 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless chicken breasts or thighs, thinly sliced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 1 poblano pepper, sliced
- 1 cup fresh or frozen corn
- 1 cup salsa verde
- 6 ounces cream cheese
- 1 cup shredded pepper jack cheese
- 8-10 tortillas, warmed
- lime juice, cilantro, and avocado for serving
Instructions
- 1. preheat the broiler to high. 2. In a large skillet, combine the olive oil, chicken, chili powder, paprika, garlic powder, cumin, salt, and pepper, toss to coat. Add the onions and peppers. Set the skillet over high heat. Cook until seared all over and cooked through, about 8-10 minutes. Mix in the corn.3. Turn the heat off. Gently mix in the cream cheese and salsa. Top with pepper jack. Broil for 3-5 minutes until the cheese is super melty.4. In a bowl, mix the cilantro with a squeeze of lime juice and sea salt.5, Scoop the chicken, peppers, onions, and cheese up and stuff into the warmed tortillas. Top with lots of cilantro, a squeeze of lime juice, and avocado.
This post was originally published on August 19, 2024
Delicious! I served it over Mexican rice which was so good because it soaked up the sauce.
Thanks so much for your comment, Kate! So glad to hear this recipe was enjoyed, I appreciate you giving it a try! Xx
We had this tonight & it was DELICIOUS!
Thanks so much for your comment, Julie! So glad to hear this recipe was enjoyed, I appreciate you giving it a try! Xx
My family really enjoyed the meal.
So glad to hear this, Kellie! I appreciate you trying this recipe and sharing your feedback! Have a great evening! xT
Holy. Moly. My husband made this recipe tonight and it is one of my absolute favorites of yours that we’ve made. The flavors are delicious, the creamy cheesiness is perfect, and the spice level is spot on. What a dish! Thank you so much!!!
Hey Nicole,
Awesome! Love to hear that you enjoyed this dish, thanks for making it and your comment! xT
Made these tonight. So delicious and super easy. Excellent flavors.
Thanks so much, Meredith:) So glad to hear that you enjoyed these fajitas! I appreciate you trying the recipe! xT
HBH is my go to for recipes, never a dull meal. This skillet fajita recipe was AMAZING! Such good flavor and easy to make. I think the lime cilantro addition gave it a wonderful zing to the dish. Thank you for all the energy and creativity you put into each recipe!
Hey Julianne,
Happy Monday! I am thrilled to hear this recipe was a hit, thanks for making it and your feedback! xT
Of all your recipes I’ve tried this one goes to the top of the list!
Thanks so much, Julia! Love to hear that you enjoyed this recipe:) Happy Sunday! xT
I see it now! Sorry.
No worries, I hope you love this recipe!!
Hi, just reading over the recipe to make this evening and I am not sure why the first step says to turn on the broiler? It doesn’t appear that the broilers is actually used in the receipt instructions. Could you please clarify? Am I missing something?
Hey Ina,
You are going to broil the dish in step 3:) I hope this helps! xT
New favorite chicken fajita recipe! So much great flavor. So creamy. And I love the addition of corn. Definitely going in the rotation!
Love to hear this, Michelle!! Thanks so much for making this recipe and your comment:) Happy Friday! xT
Made this tonight – quick and a winner!!
Hi Clare,
Fantastic!! So glad to hear that you enjoyed this recipe! I appreciate you giving it a try! xT
Made this tonight, my husband said he’d eat this every night haha!!! Very yummy great seasoning. I added one adobo chili I had on hand and it blended in nicely. Another 🏆. Thanks for the great recipe.
Forgot the stars. Ooopsies
Thanks again, Mimi:)
Hey Mimi,
Happy Friday!! I love to hear that this recipe turned out well for you, thanks for making it and your comment! xT
This recipe was amazing, my whole family loved it.
Hey Erika,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Xx
I am writing this as we are eating these delicious dish. I did use my sweet long peppers from my garden instead of bell peppers, and I think that it makes a lot of difference in this dish. Also used fresh salsa Verde. Great dish. If my husband likes it, I know it’s always a winner. Thanks for posting!
Hey Kathy,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Xx
As someone who has grown up eating green chiles, I get really excited when you mention recipes with green chile! However, I’ve been disappointed to see “green chile” just be a poblano pepper and salsa verde. This is NOT green chile. Green chiles, specifically Hatch Green Chiles have an incredible flavor profile you should definitely explore! But please stop calling these recipes “Green Chile.”
What happened to Meatless Mondays? You mentioned it when speaking about sustainability in a recent interview. Was that just a sound bite?
I made this dish tonight. I didn’t use green bell peppers. I used the long sweet peppers from my garden. So if you have cooked as long as I have, use a pepper that you like, no matter the color. BTW, pepper translates to chili in Spanish!