Go Back
To make Cheesy Baja Chicken Pepper Skillet, you will need the following fresh ingredients: - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 2 tablespoons olive oil - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon chili powder - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1/4 cup fresh cilantro, chopped (for garnish) - Sliced jalapeños (optional, for added heat) These ingredients come together to create a warm and hearty dish. The chicken provides protein, while the bell peppers and corn add color and crunch. The black beans are great for fiber. The spices give your skillet a nice kick, and the cheese brings it all together with its melty goodness. Feel free to adjust the spices to suit your taste. {{ingredient_image_2}} - Cut 1 pound of boneless, skinless chicken breasts into bite-sized pieces. - Dice 1 red bell pepper and 1 yellow bell pepper. - Chop 1 medium onion and mince 2 cloves of garlic. - Season the chicken with salt, pepper, smoked paprika, ground cumin, and chili powder. - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. - Add the chopped onion and minced garlic. Sauté them for 2-3 minutes until the onion turns clear. - Add the seasoned chicken to the skillet. Cook for about 5-7 minutes, stirring often, until the chicken is golden. - Toss in the diced bell peppers, 1 can of drained black beans, and 1 cup of corn. Cook for an additional 4-5 minutes until the peppers are tender. - Lower the heat and sprinkle 1 cup of shredded cheddar cheese over the mixture. - Cover the skillet with a lid to help the cheese melt for about 2-3 minutes. - Remove from heat and garnish with 1/4 cup of chopped cilantro. Add sliced jalapeños if you like it spicy. To ensure your chicken is cooked properly, cut it into small, even pieces. This helps it cook fast and evenly. Cook the chicken for about 5-7 minutes until it’s golden brown and no longer pink inside. Use a meat thermometer to check that it reaches 165°F. For the right texture of the peppers, add them after the chicken. This way, they stay crisp. Cook them for just 4-5 minutes. You want them tender but not mushy. To boost flavor, consider adding spices or herbs. Cumin and smoked paprika are great choices. If you like it spicy, add more chili powder or fresh jalapeños. For extra toppings, try avocado slices or sour cream. They add creaminess that pairs well with the dish. You can also sprinkle more cilantro for a fresh taste. Pro Tips Cook Chicken Evenly: Make sure to cut the chicken into uniform bite-sized pieces to ensure even cooking throughout the skillet. Customize Your Heat: Adjust the amount of chili powder and jalapeños based on your spice preference to make the dish milder or hotter. Fresh Ingredients Matter: Use fresh corn and bell peppers whenever possible for the best flavor and texture in this dish. Let the Cheese Melt: Cover the skillet to trap steam when melting the cheese, ensuring it becomes beautifully gooey and delicious. {{image_4}} Gluten-free options This dish is already gluten-free. Just ensure your spices are gluten-free. Most spices are safe, but always check the labels to match your needs. Vegetarian alternative To make a vegetarian version, swap out the chicken for more beans or tofu. Use the same spices to keep the flavor strong. You can also add more veggies like zucchini or mushrooms. This makes for a hearty meal that everyone can enjoy. Different cheese choices While cheddar is great, feel free to mix it up. Try Monterey Jack for a milder taste, or pepper jack for a spicy kick. You can even use a blend of cheeses for deeper flavor. Incorporating other vegetables Add your favorite veggies to this dish! Try using zucchini, corn, or even spinach. They all cook well and boost the nutrition. Just chop them up and toss them in with the peppers for a colorful twist. To store leftovers safely, place the Cheesy Baja Chicken Pepper Skillet in an airtight container. This helps keep the dish fresh. Make sure to let it cool down before sealing it. You can store it in the fridge for up to three days. After that, the flavors may fade, and the texture might change. Always check for any signs of spoilage before eating. To reheat, use the stove or microwave. If using the stove, warm it on medium heat. Stir often to keep it from sticking. This method helps maintain the flavor and texture. For the microwave, heat in short bursts of 30 seconds. Stir in between until it's hot. If you served rice with the skillet, add a splash of water to keep it moist while reheating. This will help the rice stay fluffy and not dry out. Enjoy your meal just like it was fresh! Can I make this dish ahead of time? Yes, you can make Cheesy Baja Chicken Pepper Skillet ahead. Cook the dish and let it cool. Store it in an airtight container in the fridge. It stays good for up to three days. When ready to eat, reheat it on the stove or in the microwave until hot. What sides pair well with Cheesy Baja Chicken Pepper Skillet? This dish goes well with rice or tortillas. You can also serve it with a fresh salad. For a fun twist, try some guacamole or salsa on the side. These sides add flavor and make the meal more filling. What can I use instead of black beans? You can use pinto beans or kidney beans if you prefer. Chickpeas are also a great option for a different taste. These swaps keep the dish tasty and nutritious. Can I substitute cheese types? Yes, you can use Monterey Jack or pepper jack cheese. Both melt well and add a nice flavor. If you want a lighter option, try using reduced-fat cheese. Get creative with your cheese choice! How to serve for meal prep? For meal prep, divide the skillet into individual containers. This makes it easy to grab and go. Pair it with a side of rice or a small salad for a balanced meal. Suggestions for garnishing and presentation Garnish with fresh cilantro for color and flavor. You can also add sliced jalapeños for heat. Serve the dish straight from the skillet for a rustic look. If plating, use a ring mold for a neat presentation. This recipe for Cheesy Baja Chicken Pepper Skillet is fun and easy. We covered the essential ingredients and detailed each cooking step. You now know how to enhance flavors and adapt the dish for different diets. Remember to store leftovers properly and reheat them to keep the taste. Don’t hesitate to experiment with variations and make this dish your own. With these tips, you can create a meal that impresses friends and family alike. Enjoy cooking and savor each bite!

Cheesy Baja Chicken Pepper Skillet

A flavorful skillet dish featuring chicken, bell peppers, black beans, and melted cheddar cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 unit red bell pepper, diced
  • 1 unit yellow bell pepper, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • to taste sliced jalapeños (optional, for added heat)

Instructions
 

  • Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
  • Add the chopped onion and minced garlic to the skillet. Sauté them together for about 2-3 minutes, stirring frequently, until the onion turns translucent and becomes fragrant.
  • Introduce the bite-sized chicken pieces into the skillet, seasoning them generously with salt, pepper, smoked paprika, ground cumin, and chili powder. Cook the chicken for approximately 5-7 minutes, stirring occasionally, until it is cooked through and has a golden-brown color.
  • Next, add the diced red and yellow bell peppers, drained black beans, and corn to the skillet. Sauté all the ingredients together for an additional 4-5 minutes, until the bell peppers are tender yet crisp.
  • Once the mixture is well combined and heated, reduce the heat to low. Evenly sprinkle the shredded cheddar cheese over the top of the skillet. Cover the skillet with a lid and allow the cheese to melt for about 2-3 minutes.
  • Finally, remove the skillet from the heat. Garnish the dish with fresh chopped cilantro and, if desired, sliced jalapeños for an extra kick.

Notes

Serve directly from the pan for a rustic presentation or plate individual servings with extra cilantro.
Keyword baja, cheesy, chicken, quick meal, skillet