Cheesy Fajita Baked Chicken (Easy Dinner Recipe) (2024)

FAQs

Are you supposed to put cheese on fajitas? ›

In the end, choose whatever cheese you like best for your fajitas, and don't look back. Unless you choose Parmesan, we're pretty sure you can't go wrong.

Slicing will save you cook time.

When it comes to skillet fajitas, you want to cook everything hot and fast. You can avoid overcooking and drying out the chicken by slicing the peppers, onions, and chicken into 1/4-inch strips.

The question of “what is a fajita” would usually be referred to as sliced skirt steak, the cut of beef first used in the dish. In restaurants, the meat is usually cooked with onions and bell peppers and toppings that are served on the side.

It's important to both marinate the meat and cut the meat against the grain thinly. Both of these together will keep the meat from being too tough. Should you cut steak before cooking fajitas? No, first cook the meat, and then slice it for the fajitas.

One of the reasons for the rise in popularity of fajitas was the sizzling presentation. Fajitas are traditionally served on a sizzling cast-iron skillet, which keeps the meat warm and adds to the dish's visual and aural appeal.

I cook fajitas for my work (about 30 people) and I try to do 1/2 pound per person. I also do half pound per person.

The quick answer is all will work. If the weather is beautiful and you would like to cook your steak on the grill, that's awesome. If the weather is hot or rainy, or you want to get dinner on the table in a hurry, your grill pan, cast-iron skillet, or regular skillet all will work just fine.

If your beef fajitas are chewy, it is likely because you cut the steak in the wrong direction, or because you didn't give it time to properly marinade. Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it.

Wondering how you're going to eat fajitas without tortillas? It's easy. We're going to plate these fajitas on a bed of fresh arugula. The peppery green compliments the spice from the fajita perfectly.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

What kind of cheese do you put on fajitas? ›

Block medium cheddar cheese- We used a whole block of medium cheddar cheese and shredded it ourselves. Shredded Mexican cheese blend is definitely the easiest option, but we prefer to shred ours ourselves. It's more cost effective and fresher. Cilantro- I love cilantro and always love to top when I have it!

When you're ready to eat, hold the fajita with one or two hands, using your pinkies to keep the bottom fold of the tortilla in place. Eat your fajita normally, ending your last bite with the folded up end. Use a fork to eat any ingredients that fall onto the plate.

First, restaurants often serve fajitas in the cast iron skillet they were cooked in, which allows them to keep sizzling as they arrive at your table (because they're finishing cooking).