Chicken Fajita Casserole with Pico de Gallo and Guacamole

Chicken Fajita Casserole with Pico de Gallo and Guacamole

Enjoy this flavorful and easy-to-make chicken fajita casserole topped with melted cheese, fresh pico de gallo, and creamy guacamole. It's a delightful twist on classic fajitas, perfect for a weeknight dinner or casual gathering.

Ingredients:

  • For the Casserole:

    • 1 yellow onion
    • 1 green bell pepper
    • 1½ teaspoons taco seasoning (¼ ounce)
    • 2 cups cubed chicken thighs (10 ounces)
    • 3 tablespoons olive oil or vegetable oil, divided
    • ½ cup shredded cheddar-jack cheese (2 ounces)
    • ½ teaspoon salt
    • Freshly ground black pepper, to taste
    • 3 tablespoons water

  • For the Pico de Gallo:

    • 1 plum tomato, diced
    • ¼ cup fresh cilantro, divided
    • 2 teaspoons lime juice (from 1 lime)
    • 1 tablespoon finely chopped onion (reserved from the onion above)
    • 1 tablespoon olive oil
    • Salt and freshly ground black pepper, to taste

  • For Serving:

    • ¼ cup guacamole (2 ounces)
    • Lime wedges (from remaining lime)

Directions:

  1. Prepare the Oven:

    • Preheat your broiler with a rack positioned in the top third of the oven.

  2. Prepare the Vegetables:

    • Quarter the yellow onion. Finely chop one quarter and set aside for the pico de gallo.
    • Cut the remaining onion into ½-inch pieces.
    • Halve the green bell pepper, remove the stem and seeds, and cut into ½-inch pieces.

  3. Season the Chicken:

    • In a medium bowl, combine the taco seasoning and ½ teaspoon of salt.
    • Add the cubed chicken thighs and toss to coat evenly with the seasoning mixture.

  4. Cook the Peppers and Onions:

    • In a medium ovenproof skillet, heat 1 tablespoon of oil over medium-high heat.
    • Add the bell pepper pieces and the ½-inch onion pieces.
    • Season with freshly ground black pepper.
    • Cook, stirring occasionally, until the vegetables are softened, about 5–6 minutes. If the skillet becomes dry, add water 1 tablespoon at a time as needed.
    • Transfer the cooked vegetables to a bowl and cover to keep warm.

  5. Prepare the Pico de Gallo:

    • Finely chop half of the fresh cilantro (about 2 tablespoons). Reserve the remaining leaves for garnish.
    • In a medium bowl, combine the diced tomato, finely chopped onion (reserved earlier), chopped cilantro, lime juice, and 1 tablespoon of olive oil.
    • Season with salt and freshly ground black pepper to taste.
    • Toss to combine and set aside.

  6. Cook the Chicken:

    • In the same skillet used for the vegetables, heat another 1 tablespoon of oil over medium-high heat.
    • Add the seasoned chicken pieces in a single layer.
    • Cook without stirring for 2–3 minutes until browned on the bottom.
    • Stir in 3 tablespoons of water carefully, as the oil may splatter.
    • Scrape up any browned bits from the bottom of the skillet.
    • Continue cooking, stirring occasionally, until the chicken is cooked through, about 2 more minutes.

  7. Assemble and Broil:

    • Add the cooked peppers and onions back into the skillet with the chicken.
    • Stir to combine all ingredients evenly.
    • Sprinkle the shredded cheddar-jack cheese over the top.
    • Place the skillet under the preheated broiler.
    • Broil for 1–2 minutes, or until the cheese is melted and bubbly. Watch closely to prevent burning, as broiler intensities vary.

  8. Garnish and Serve:

    • Remove the skillet from the oven.
    • Top the chicken fajita casserole with guacamole.
    • Sprinkle with the reserved cilantro leaves.
    • Spoon some of the pico de gallo over the casserole.
    • Serve with remaining pico de gallo and lime wedges on the side.
    • Enjoy!

Serving Suggestions and Tips:

  • Serving Size: This recipe serves 2–3 people but can be easily doubled for larger gatherings.
  • Accompaniments: Serve with warm tortillas, rice, or a fresh green salad to complete the meal.
  • Variations: Substitute chicken thighs with chicken breast, beef strips, or shrimp for different protein options.
  • Vegetable Options: Add sliced mushrooms, zucchini, or corn to the skillet for extra flavor and nutrition.
  • Cheese Choices: Use Monterey Jack, pepper jack, or your favorite melting cheese instead of cheddar-jack blend.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.
  • Extra Flavor: Marinate the chicken in the seasoning mixture for 30 minutes before cooking for an even deeper flavor.

Enjoy this delicious and hearty chicken fajita casserole that's sure to become a family favorite!

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