Cheesy Chicken Fajita Dip
This irresistible combination of seasoned chicken, colorful peppers, onions, and melted cheese creates the perfect scoop for crispy tortilla chips. Perfect for game days and gatherings!
Equipment
- 9-inch Pie Dish or 2-quart Baking Dish
- Large Skillet
- Mixing Bowl
Ingredients
- 2 cups cooked chicken breast shredded (rotisserie chicken works perfectly)
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 packet fajita seasoning 1.25 oz
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 1/2 cups Mexican-blend shredded cheese divided
- 1/4 cup fresh cilantro chopped
- 1 jalapeño sliced (optional for extra heat)
- tortilla chips for serving
Instructions
- Preheat your oven to 350°F (175°C). Slice your peppers and onions into thin strips, about ¼-inch thick. Shred your chicken into bite-sized pieces if not already prepared.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced peppers and onions, cooking for 5-7 minutes until they begin to soften but still maintain some crispness.
- Reduce heat to medium, then add the shredded chicken and minced garlic to the skillet. Sprinkle the fajita seasoning evenly over everything and stir to combine. Cook for another 3-4 minutes until fragrant and the chicken is heated through.
- In a large mixing bowl, combine the softened cream cheese and sour cream, beating until smooth and well-incorporated. Fold in 1 cup of the shredded cheese, saving the remaining ½ cup for topping.
- Transfer the chicken and vegetable mixture to the cream cheese mixture, gently folding everything together until well combined. Pour into a 9-inch pie dish or 2-quart baking dish. Sprinkle the remaining ½ cup of cheese over the top.
- Bake uncovered for 15-20 minutes until the cheese is bubbly and edges turn golden brown.
- Remove from the oven and let it cool for 5 minutes. Top with fresh cilantro and jalapeño slices if using. Serve immediately with tortilla chips.
Notes
For a vegetarian version, swap the chicken for 2 cups of black beans.
Greek yogurt can replace sour cream for a lighter option.
For dairy-free needs, use plant-based cream cheese and vegan shredded cheese.
This dip can be refrigerated in an airtight container for up to 3 days.
To make ahead, prepare the chicken-vegetable mixture and cream cheese base separately, refrigerate for up to 24 hours, then combine and bake before serving.
Nutrition
Calories: 215kcalCarbohydrates: 5gProtein: 12gFat: 17gSaturated Fat: 9gSodium: 385mgFiber: 1gSugar: 2g
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