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  • Grilled Chicken Fajitas with Jalapeno Cheese Sauce

    1 vote
    Grilled Chicken Fajitas with Jalapeno Cheese Sauce
    Publisher of The Briny Lemon
    by Pamela Steed Hill
    656 recipes
    >

    Ingredients

    • For the Jalapeno Cheese Sauce
    • 2 tbsp unsalted butter
    • 2 large jalapenos, finely chopped
    • 2 tbsp flour
    • 1-1/2 cups 2% milk
    • sea salt
    • 6 oz shredded sharp cheddar cheese
    • Cheese Sauce Ingredients
    • For the Fajitas
    • olive oil, for brushing
    • 1 lb boneless, skinless chicken breast, cut into thin, 1-inch
    • strips
    • sea salt
    • freshly ground black pepper
    • 1 medium white or yellow onion, cut into thin, vertical
    • strips
    • 1 medium green bell pepper, cut into thin, 1-inch strips
    • 1 medium red bell pepper, cut into thin, 1-inch strips
    • 8 8-inch-diameter flour tortillas (fajita style), warmed
    • Chicken Ready to Cook Onion and Peppers Ready to Cook
    • Preparation
    • For the Jalapeno Cheese Sauce
    • Add 1/2 cup of milk, whisking constantly to prevents

    Directions

    I love taking a sizzling pan of fajitas to the table. This

    is an easy and delicious Tex-Mex dinner made with seared chicken, peppers, and

    onions served directly from your cast-iron skillet or grill pan.

    For this recipe, I went with a warm, spicy, and creamy

    cheese sauce heated up with fresh jalapenos—think rich queso dip—to serve with

    the fajitas. Wrap it all up in warm, soft tortillas and enjoy.

    Heat a saucepan over medium-low heat and melt the butter.

    Add the jalapenos and sauté 2 minutes.

    Whisk in the flour and cook, stirring frequently, 3 minutes.

    Add 1/2 cup of milk, whisking constantly to prevents

    lumping. Once the first 1/2 cup is blended in, add another 1/2 cup. Once

    blended, add the final 1/2 cup and season with salt.

    Reduce the heat to low and cook the sauce slowly, stirring a

    few times, until it is just thick enough to coat the back of a spoon, about 8

    minutes.

    Remove from the heat and stir in 1/3 of the cheese. Once the

    cheese is blended, stir in the remaining cheese, 1/3 at a time. Keep warm over

    very low heat while the chicken and vegetables grill.

    Jalapeno in Butter Whisk in the Flour Milk Mixture Ready Add the Cheese SlowlyJalapeno Cheese Sauce

    For the Fajitas

    Heat a cast-iron skillet (or grill pan) over

    medium-high heat and brush with oil. Season the chicken with salt and pepper

    and sear, stirring several times, until just cooked through, 6-7 minutes. Transfer

    to a bowl and wipe out any accumulated liquid in the pan.

    Chicken Beginning to CookSeared Chicken Brush the pan with more oil. Add the onion and bell peppers

    and season with salt and pepper. Sear, stirring frequently, until the

    vegetables soften and begin to brown, 9-10 minutes.

    Return the chicken to the pan and cook until hot throughout,

    3 minutes.

    Vegetables Beginning to Cook Seared Vegetables Return the Chicken to the Pan

    To serve, pour the warm cheese sauce into a heatproof

    serving bowl. Stack 2-3 heavy potholders in the middle of the dining table and

    set the skillet on top. Place the tortillas and cheese sauce (and any other

    desired accompaniments) alongside and let your guests make their own fajitas.

    Grilled Chicken Fajitas with Jalapeno Cheese Sauce

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