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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
This was delicious! I just brought in my poblano and bell pepper harvest. I also had Verde sauce from my tomatillo and jalapeño harvest. I will definitely make it again.
Thanks so much, Shannon! I appreciate you trying this recipe, so glad it was enjoyed! Have a great fall weekend!
I bought a bag of roasted hatch chile and I’d love to use them in this recipe! What would you recommend taking out of the recipe if I use the roasted chiles?
Hi Amanda,
You could replace them for the poblano pepper. Let me know how this recipe turns out for you, I hope you love it!
Fantastic. Adding to favorites. I just made it all in the skillet and didn’t add to broiler.
Hey there,
Thanks so much! So glad to hear this recipe turned out well for you, I appreciate you making it! Have a great weekend! xx
Hi, do you have a tortilla recipe you use?
Hey Sarah,
You bet! Here is the recipe:
https://fett-weg.today/homemade-flour-tortillas/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
This looks amazing! Do you have any ideas for what I could substitute the chicken with to make it vegetarian?
Hi Rachel,
Cauliflower or beans would work nicely for you! Please let me know if you have any other questions! xxT
Made this tonight and I absolutely loved it! The ingredients were easy to prep and the meal came together in no time. Very creamy and will be easy to reheat for leftovers.
Hey Rebecca,
Wonderful! So glad to hear you enjoyed this recipe, thanks for trying it! Have the best autumn weekend! xT
Quick and easy to make but also very delicious. Definitely don’t skip any of the ingredients.
Hey Rebekah,
Wonderful!! Thank you so much for trying this recipe and your feedback, so glad it was enjoyed! Xx
Whole family loved this and I have a few picky eaters.
So glad to hear this! Thank you so much for making this and your comment! Happy Saturday! xT
Super fast, easy and tasty. Used thighs, red bells and fresh corn. Had Pasilla peppers so substituted that for the poblano.
Hey Karen,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! xT
Absolutely amazing! This is going into our regular rotation this fall. Thank you!
Thanks so much, Melissa! Love to hear that this recipe was a hit! xT
I had made this recipe, had a bit of leftovers and put it over scrambled eggs the next morning and so delicious!!! I will always make sure I have leftovers from now on.
Hey Sarah,
Happy Wednesday! I appreciate you trying this recipe and your comment:) Love to hear that it turned out well for you! Xx
This was delicious! Everyone in my family loved it. The flavor is spot on as are the different textures. Don’t skip any of the ingredients-they all complement each other so well. Definitely making again.
Thanks so much, Kelly! So glad to hear you enjoyed this recipe, thank you for giving it a try! Enjoy the short week:) x
This is an amazing dish, one of our favorites!!! I am amazed how much cream cheese adds to so many dishes, including this one.
Thanks so much, Sarah! So glad to hear you enjoyed this recipe, thank you for giving it a try! Enjoy the short week:) x
Can you please confirm how many tacos is considered to be one serving? Thank you in advance!
Hi Alexandra,
2 tacos are in 1 serving:) Please let me know if you have any other questions! xT
Absolutely delicious! Thanks for creating such a great recipe, my family loved it.
Hey Erica,
So glad to hear you enjoyed this recipe, thanks so much for making it! Happy Labor Day! xT
Hi! You don’t mention how to prepare the corn. I assume with the other veggies but it’s not mentioned anywhere.
I’m also curious why you kept the corn on the cob in your pictures. Seems it would be difficult to eat.
Oh gosh literally scrolled up one more time and saw it at the end of a step. I’m still curious about the corn cob situation. Thanks!
Hey Shelley,
You are just going to use 1 cup of corn off the cob or you could use frozen corn. I just did that for fun, you certainly don’t need to:) I hope you love this recipe! xT
Another knocked it out of the park ridiculously yummy recipe from HBH! So so so delicious and easy! Thanks Tieghan for keeping this family so well fed 🙂
Hey Beth,
Happy Friday!! Thrilled to hear you enjoyed this recipe, thanks for making it and sharing your comment! Xx