Besito Fajita Style Sizzling Skillet Recipe
Filled with Meat, Cheese and Toppings with Corn Tortillas on the Side for You.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Cheese
Toppings
Corn Tortillas
Cooking Oil
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine the chicken breast with fajita seasoning and 1 tablespoon of olive oil. Mix well to coat the chicken evenly. Cover and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 2
Slice the Vegetables
While the chicken is marinating, slice the bell peppers and onion into thin strips.
Cooking
- 3
Cook the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until the chicken is cooked through and has a nice sear. Remove from the skillet and set aside.
- 4
- 5
Combine Chicken and Vegetables
Return the cooked chicken to the skillet with the sautéed vegetables and toss everything together. Cook for an additional 2-3 minutes to heat through.
Serving
- 6
Prepare the Toppings
Arrange the shredded cheddar and Monterey Jack cheese, sour cream, guacamole, salsa, and fresh cilantro in small bowls for serving.
- 7
Warm the Tortillas
In a dry skillet or microwave, warm the corn tortillas for a few seconds until pliable.
- 8
Serve
Serve the sizzling chicken and vegetable mixture from the skillet, alongside the warm corn tortillas and toppings. Garnish with lime wedges.
