Chicken Fajita Queso Fundido

• Meat

  • 1 lb Chicken thighs

• Produce

  • 1/4 tsp Aleppo pepper
  • 2 cloves Garlic
  • 1 Green bell pepper, large
  • 2 Onions, medium
  • 2 Poblano peppers

• Canned Goods

  • 1 can El paso traditional refried beans, Old

• Condiments

  • 1 Your favorite salsa

• Baking & Spices

  • 1/4 tsp Black pepper, freshly-cracked
  • 2 tbsp El paso fajita seasoning mix, Old
  • 1/2 tsp Kosher salt
  • 3/4 tsp Paprika, smoked

• Bread & Baked Goods

  • 6 El paso flour tortillas, Old

• Dairy

  • 2 cups Mexican style blend cheese
  • 2 cups Monterey jack cheese
  • 1 Sour cream

• Frozen

  • 1 El paso soft tortilla mini taco boats, Old

• Liquids

  • 15/16 cup Water

• Other

  • 1 tablespoon and 1 teaspoon of canola oil, divided

Found on cookinginstilettos.com

Description

Ingredients

• 1 tablespoon and 1 teaspoon of canola oil, divided
• 2 poblano peppers
• 1 pound of chicken thighs, cut into 1 pieces
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of freshly cracked black pepper
• 2 medium onions, diced
• 1 large green bell pepper, seeded and diced
• 2 cloves of garlic, minced
• 3/4 cup of water, divided
• 2 tablespoons of Old El Paso Fajita Seasoning Mix
• 1/2 teaspoon of smoked paprika
• 1/4 teaspoon of Aleppo pepper (optional)
• 2 cups of Monterey Jack cheese, shredded
• 2 cups of Mexican style blend cheese, shredded
• 1 can of Old El Paso Traditional Refried Beans
• 3 tablespoons of water
• 1/4 teaspoon of smoked paprika
• 6 Old El Paso flour tortillas, warmed lightly
• Old El Paso Soft Tortilla Mini Taco Boats
• Sour Cream
• Your favorite salsa

Directions

• Heat your broiler and line a small baking sheet with foil.
• Lightly drizzle the poblano peppers with 1 teaspoon of canola oil and let broil for about 5 – 7 minutes, checking every couple of minutes and turning until the skin is blackened. Remove the peppers from the oven and reduce the oven temperature to 425 degrees F.
• Place into a large plastic bag and seal to let the peppers steam for 10 – 15 minutes while you brown the chicken.
• In a large non-stick sauté pan, add the remaining tablespoon of canola oil and heat over medium high heat.
• Season the chicken with the salt and pepper.
• Add the diced chicken thigh pieces in batches, making sure to not crowd the pan. Brown the chicken on both sides – about 10 minutes or so and set aside.
• Add the diced onions and cook for a few minutes until it starts to get translucent. Add the diced bell peppers and cook for a few minutes longer until the peppers start to soften.
• While the onions and bell peppers are cooking, remove the poblano peppers from the plastic bag and rub the skin with a paper towel to remove the charring. The skin should easily peel away.
• Remove the seeds, stem, and dice the roasted poblano peppers. Add to the pan with the onions and bell peppers and saute for another minute.
• Remove about 1/3 of a cup of the sautéed onions and peppers and set aside.
• To the remaining pepper mixture, add the garlic and saute for another minute.
• Add a quarter cup of water to the pan and deglaze the bottom, making sure to scrape up any fond on the bottom of the pan.
• Return the browned chicken to the pan and add the Old El Paso Fajita Seasoning mix, smoked paprika and Aleppo pepper.
• Add the remaining water and stir to combine.
• Bring the mixture to a bubble and let simmer for about 5 minutes so that the flavors will combine. Set aside.
• Spray an 8x8 baking dish with non-stick spray.
• Add a layer of cheese to the bottom of the baking dish starting with some Monterey Jack cheese and follow with a bit of the Mexican blend cheese.
• Cover the cheese with a layer of the sautéed chicken fajita mixture.
• Add another layer of Monterey Jack and Mexican blend cheeses.
• Layer the cheese with the remaining chicken fajita mixture.
• Reserve about a 1/4 cup of Monterey Jack cheese and add the remaining cheeses over the chicken fajita mixture.
• Top the queso fundido with the reserved roasted poblanos, onions and peppers and finish with the reserved 1/4 cup of Monterey Jack cheese.
• Bake in the 425-degree oven for about 20 minutes until the cheese is molten and bubbly.
• To a small non-stick skillet, add the Old El Paso Traditional Refried Beans and the water to break it up a bit.
• Add the smoked paprika and stir until everything is combined.
• Warm through – about 10 minutes or so until the beans are bubbling.
• Serve the bubbling Chicken Fajita Queso Fundido with your favorite Old El Paso tortillas and Soft Tortilla Mini Taco Boats.
• Add a layer of Refried Beans followed by some of the queso fundido, a drizzle of salsa and a dollop of sour cream.
• Enjoy!