Cheesy Baja Chicken Bell Peppers (Print Version)
Juicy chicken, colorful peppers, Mexican spices and melty cheese come together for a quick, hearty one-pan meal.
# What You Need:
→ Meats
01 - 1 pound boneless, skinless chicken breasts, sliced into strips
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
→ Spices
07 - 1 and 1/2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
→ Dairy
13 - 1 cup shredded Monterey Jack cheese
14 - 1/2 cup shredded cheddar cheese
→ Pantry
15 - 2 tablespoons olive oil
16 - 1/4 cup chicken broth or water
17 - Juice of 1 lime
→ Fresh
18 - 2 tablespoons fresh cilantro, chopped
# How-To Steps:
01 - Heat olive oil in a large skillet over medium-high. Add the chicken strips and sauté until just cooked through and lightly golden, about 5 to 6 minutes. Remove chicken and set aside.
02 - In the same skillet, add a little more oil if needed. Sauté red, yellow, and green bell peppers and red onion until softened, about 5 minutes.
03 - Stir in the minced garlic and cook 1 minute until aromatic. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and black pepper over vegetables. Toss to coat evenly.
04 - Return cooked chicken to the skillet. Pour in chicken broth and lime juice, scraping up browned bits from the bottom. Stir to combine everything well.
05 - Reduce heat to low. Evenly scatter Monterey Jack and cheddar cheeses over the skillet. Cover and let melt for 3 to 5 minutes, until the cheese is bubbly and melted.
06 - Garnish with chopped cilantro and serve immediately while hot.
# Expert Tips:
01 -
- Your skillet does all the work for you, which means less cleanup and more time to relax at the table.
- It’s impossible not to smile at the rainbow of peppers—the dish looks as lively as it tastes.
02 -
- If you rush the chicken and crowd the pan, it’ll steam instead of sear—leave some space for those golden edges.
- Holding back the cheese until the last minute keeps it from getting greasy and ensures the cheesiest, stretchiest layer every time.
03 -
- Use the biggest skillet you own so the vegetables sauté instead of steam—crowding is the enemy of caramelization.
- Let the skillet rest for a couple minutes once the cheese melts; the flavors seem to settle and intensify, making every bite more satisfying.