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Chicken Fajita Tacos With a Green Chili Queso

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Servings: 10
Ingredients Method

Ingredients
  

  • 3 skinless/boneless chicken breasts cubed (1/4")
  • 1 tablespoon kosher salt plus more to taste
  • 2 teaspoons Mexican chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 6 tablespoons avocado oil divided use
  • 2 each of yellow red, and green bell peppers, sliced
  • 1 large white onion chopped
  • 2-4 tablespoons unsalted butter divided use
  • 2 cups whole milk
  • 12 ounces queso white cheese e.g., white Velveeta
  • 10-12 ounces mixed jack and pepper jack cheese shredded
  • 1 four-ounce can of hatch green chilies
  • Flour tortillas
  • Quesadilla cheese optional

Method
 

  1. Cut 3 chicken breasts into 1/4" cubes.
  2. In a bowl, combine chicken cubes with 1 tbsp kosher salt, 2 tsp Mexican chili powder, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 3 tbsp avocado oil; refrigerate for 1 hour.
  3. Slice 2 yellow, 2 red, and 2 green bell peppers; chop 1 white onion.
  4. Heat 2 tbsp avocado oil in a skillet; add vegetables, 1-2 tbsp butter, and 2 tsp kosher salt; cook for 10-12 minutes; set aside.
  5. In the same skillet, add 2 tbsp oil; cook marinated chicken for 7-8 minutes; set aside.
  6. In a saucepan, melt 2 tbsp butter; add 2 cups milk, 12 oz queso white cheese, 4-6 oz each of jack and pepper jack cheese, 1 can hatch green chilies, and 1 tsp each of kosher salt, chili powder, and black pepper; whisk until smooth.
  7. Lightly oil a griddle and toast flour tortillas on both sides.
  8. Layer optional quesadilla cheese, chicken, and vegetables on each tortilla; fold into tacos.
  9. Cook folded tacos on griddle until crispy.
  10. Serve tacos with Green Chili Queso.