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- 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 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) These ingredients come together to create a tasty dish. The chicken gives protein, while the peppers add color and crunch. The black beans and corn add fiber and sweetness. - Sliced jalapeños (for added heat) Jalapeños can spice things up. If you like heat, don’t skip these! - Chicken: You can use turkey or tofu instead of chicken. - Olive oil: Canola oil or avocado oil works well too. - Cheese: Try Monterey Jack or pepper jack for a twist. - Beans: Any type of bean works, like pinto or kidney beans. Feel free to mix it up! Cooking should be fun, and substitutions can lead to new favorites. {{ingredient_image_1}} Start by gathering all your ingredients. You will need chicken, peppers, onion, garlic, spices, beans, corn, cheese, and cilantro. 1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. 2. Add 1 chopped onion and 2 minced garlic cloves. Cook for 2-3 minutes until the onion is soft. 3. Add 1 pound of diced chicken. Season with salt, pepper, 1 teaspoon smoked paprika, 1 teaspoon cumin, and 1/2 teaspoon chili powder. Cook for 5-7 minutes. Make sure the chicken is cooked through and has a nice color. 4. Stir in 1 diced red bell pepper, 1 diced yellow bell pepper, 1 can of black beans, and 1 cup of corn. Sauté for another 4-5 minutes. The peppers should be soft but not mushy. 5. Lower the heat and add 1 cup of shredded cheddar cheese evenly on top. Cover the skillet for 2-3 minutes to let the cheese melt. 6. When ready, take it off the heat and sprinkle with chopped cilantro and optional jalapeños for some added heat. To get the best flavor, make sure to season your chicken well. Use fresh spices for a stronger taste. Stir the mix often to avoid burning. If you want a bit more heat, add more jalapeños. - Prep time: 10 minutes - Cooking onions and garlic: 2-3 minutes - Cooking chicken: 5-7 minutes - Cooking peppers, beans, and corn: 4-5 minutes - Melting cheese: 2-3 minutes Each step is quick, so keep an eye on the stove. This dish can be ready in just 30 minutes! To boost the taste of your Cheesy Baja Chicken Pepper Skillet, try these tips: - Use fresh herbs. Fresh cilantro adds a bright touch. Add it right before serving. - Layer spices. Mix smoked paprika, cumin, and chili powder into the chicken as it cooks. This builds rich flavors. - Add acidity. A squeeze of lime juice just before serving lifts the dish. It brightens the overall taste. Here are some pitfalls to watch out for while cooking: - Overcrowding the skillet. Cook in batches if your skillet is too full. This helps the chicken brown nicely. - Not seasoning enough. Taste as you go. Add salt and pepper to enhance flavors. - Skipping the cheese melting step. Cover the skillet and let the cheese melt fully for a creamy finish. Using the right tools makes a big difference. Here’s what I recommend: - Large skillet. A good, heavy skillet ensures even cooking. - Sharp knife. For quick and safe chopping of veggies. - Spatula. Use a sturdy spatula to stir and serve easily. - Lid for the skillet. It helps melt the cheese perfectly and keeps the dish warm. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can elevate the flavor of your dish significantly. Always opt for fresh over canned or frozen when possible. Customize the Spice Level: Adjust the amount of chili powder and jalapeños according to your heat preference. You can also add a dash of hot sauce for an extra kick. Cheese Variations: Experiment with different types of cheese, such as pepper jack or Monterey jack, for varied flavors and spice levels. Meal Prep Friendly: This dish stores well in the refrigerator for up to 3 days. Consider making a double batch for easy meal prep throughout the week. {{image_2}} If you crave heat, add sliced jalapeños to the skillet. You can also mix in diced serrano peppers for a kick. If you want more depth, try adding a dash of hot sauce to the chicken as it cooks. A sprinkle of crushed red pepper flakes gives a nice touch, too. These spicy options make each bite exciting and flavorful. To make this dish vegetarian, swap the chicken for extra black beans or chickpeas. You can also use tofu for a protein boost. For a vegan version, replace the cheddar cheese with plant-based cheese or skip it altogether. Nutritional yeast can add a cheesy flavor without dairy. This way, everyone can enjoy a tasty meal. This Cheesy Baja Chicken Pepper Skillet is great on its own, but you can pair it with sides. Serve it over rice or quinoa for a filling meal. You could also enjoy it with warm tortillas or tortilla chips for a crunchy texture. A simple green salad or guacamole makes a fresh contrast. These sides elevate the dish and make it more satisfying. To store leftovers, let the dish cool first. Place it in an airtight container. Refrigerate it right away. The dish can stay fresh for up to three days. Make sure to seal it well to avoid any moisture loss. When you are ready to eat, reheat the skillet in a pan. Use medium heat for even warming. Stir it often to prevent sticking. You can also use a microwave. Heat it in short bursts, about one minute at a time. Stir between each burst until it is hot. You can freeze Cheesy Baja Chicken Pepper Skillet for later use. First, allow it to cool completely. Then, transfer it to a freezer-safe container. Store it for up to three months. When you want to eat it, thaw it in the fridge overnight. Reheat it using one of the methods above. Enjoy your meal again! It takes about 30 minutes to cook this dish. You spend 10 minutes prepping the ingredients. The cooking time is around 20 minutes. This quick meal is perfect for busy weeknights. Yes, you can use different types of cheese. Cheddar is great, but Monterey Jack works too. For a sharper flavor, try pepper jack cheese. Feel free to mix cheeses for a unique taste. You can make this dish ahead of time. Cook the skillet meal and let it cool. Store it in an airtight container in the fridge. It stays fresh for up to three days. Reheat it on the stove for best results. To sum it up, we explored the tasty world of Cheesy Baja Chicken Pepper Skillet. We detailed essential and optional ingredients, plus substitutions if needed. You learned step-by-step cooking methods and how to avoid common mistakes. We discussed flavor enhancements and variations for all diets. Plus, we covered storage tips for leftovers. Now you have all the tools to make this dish shine. Enjoy creating and sharing delicious meals with friends and family!

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

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 cumin
  • 1 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)

Instructions
 

  • In a large skillet, heat olive oil over medium-high heat.
  • Add the chopped onion and minced garlic, sautéing until fragrant and the onion is translucent, about 2-3 minutes.
  • Incorporate the diced chicken into the skillet, seasoning with salt, pepper, smoked paprika, cumin, and chili powder. Cook for about 5-7 minutes, or until the chicken is cooked through and slightly browned.
  • Stir in the diced red and yellow bell peppers, black beans, and corn. Sauté for another 4-5 minutes until the peppers are tender.
  • Once well mixed and heated through, reduce the heat to low and sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet and let cheese melt for about 2-3 minutes.
  • Remove from heat and garnish with chopped cilantro and sliced jalapeños if using.

Notes

Add sliced jalapeños for extra heat if desired.
Keyword baja, cheesy, chicken, pepper, skillet