Mexican One-Skillet Dinner

Mexican One-Skillet Dinner

Nasonville Dairy has been making cheese since 1965. Their one-year cheddar and monterey jack cheeses lend pleasant sharpness and distinct cheese flavor to this fajita-style dinner favorite.

servings
6

Ingredients
























Cooking Instructions

For chicken marinade:


1

Combine olive oil, lime zest and juice, garlic, honey and seasonings in a large resealable plastic bag; add chicken. Seal bag; toss and turn chicken to coat. Refrigerate for at least 15 minutes or up to 4 hours.


For skillet:


1

Sauté onion and peppers in 1 1/2 tablespoons olive oil in a cast-iron or large skillet until tender. Reduce heat. Add beans; cook and stir until heated through. Remove from pan; keep warm.


2

Discard marinade. Cook chicken in remaining olive oil in the same pan, in batches if necessary, over medium-high heat for 5-6 minutes or until no longer pink. Reduce heat to low. Return bean mixture to pan; heat through. Sprinkle with cheddar and monterey jack. Cover and cook until cheeses are melted.


3

Serve chicken mixture on flour tortillas or with tortilla chips. Top with lettuce, cilantro, green onions and black olives if desired.


Recipe Tip:
Any brand of Wisconsin aged cheddar and monterey jack cheese can be used.
cheese iconCheesemonger Tip:
The longer the cheddar has aged the more flavor it will have.

Ingredients
























Cooking Instructions

For chicken marinade:


1

Combine olive oil, lime zest and juice, garlic, honey and seasonings in a large resealable plastic bag; add chicken. Seal bag; toss and turn chicken to coat. Refrigerate for at least 15 minutes or up to 4 hours.


For skillet:


1

Sauté onion and peppers in 1 1/2 tablespoons olive oil in a cast-iron or large skillet until tender. Reduce heat. Add beans; cook and stir until heated through. Remove from pan; keep warm.


2

Discard marinade. Cook chicken in remaining olive oil in the same pan, in batches if necessary, over medium-high heat for 5-6 minutes or until no longer pink. Reduce heat to low. Return bean mixture to pan; heat through. Sprinkle with cheddar and monterey jack. Cover and cook until cheeses are melted.


3

Serve chicken mixture on flour tortillas or with tortilla chips. Top with lettuce, cilantro, green onions and black olives if desired.


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