Cheese Dip Hawaiian Fajitas Recipe

Make the marinade

In a medium bowl combine soy sauce, pineapple juice (3 tbsp), lime juice, brown sugar, minced garlic, grated or ground ginger, olive oil, salt and black pepper. Whisk until sugar dissolves.

Marinate chicken and fruit/veggies

Place the chicken strips in a shallow dish or zip-top bag. Add half of the marinade, turning to coat. Reserve the other half for tossing vegetables later. Marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours.

Cook the chicken

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbsp vegetable oil. Remove excess marinade from the chicken (let excess drip back into bowl) and add chicken strips in a single layer. Sear without moving for 2 minutes, then stir and cook until cooked through and browned, about 4–6 minutes total depending on thickness. Transfer chicken to a plate and tent with foil.

Sauté peppers, onion and pineapple

In the same skillet over medium-high heat add the reserved marinade and the sliced red and green bell peppers, sliced onion and pineapple chunks. Cook, stirring occasionally, until vegetables are softened and slightly charred, about 6–8 minutes. If pan gets dry, add 1 tsp oil or a splash of water. Taste and adjust seasoning with a pinch of salt and pepper.

Combine and finish

Return the cooked chicken to the skillet with the vegetables and pineapple. Toss to combine and heat through for 1–2 minutes so flavors meld. Remove from heat and keep warm while you prepare the cheese dip and warm tortillas.

Make a roux

In a small heavy-bottomed saucepan melt the butter over medium heat. Add the flour and whisk constantly for 1 minute to cook the raw flour taste but do not brown.

Add milk and cream cheese

Slowly whisk in the whole milk and pineapple juice (1 tbsp) until smooth. Add the cream cheese cubes and continue whisking over medium-low heat until the cream cheese melts and the mixture becomes smooth and slightly thickened, about 3–4 minutes.

Add cheeses and seasonings

Lower the heat to low. Gradually add the grated cheddar and monterey jack, stirring constantly until fully melted and the sauce is glossy and smooth. Stir in sriracha (or preferred hot sauce), smoked paprika, salt and black pepper. Taste and adjust salt or heat. If the sauce is too thick, whisk in additional milk 1 tbsp at a time to reach a pourable dip consistency.

Keep warm

Keep the cheese dip warm over the lowest heat setting or transfer to a small slow cooker or fondue pot to maintain temperature. Stir occasionally to prevent skin forming.

Warm the tortillas: Wrap tortillas in foil and heat in a 350°F (175°C) oven for 8–10 minutes or warm individually in a dry skillet 20–30 seconds per side until pliable.

Assemble or serve family-style: Place warm tortillas, the Hawaiian fajita filling, and the cheese dip on the table. Spoon a few tablespoons of the cheese dip onto each tortilla, add chicken, peppers, onions and pineapple, finish with chopped cilantro and a squeeze of lime. Add pickled jalapeños if you like extra heat.

Storage: Refrigerate leftover cheese dip and filling separately in airtight containers for up to 3 days. Reheat dip gently over low heat, stirring; add a splash of milk if needed. Reheat filling in a skillet until warmed through.