Festive Chicken Fajitas with Queso Blanco

Festive Chicken Fajitas


  • 1/2 cup fresh orange juice
  • 1 1/2 teaspoons orange zest, grated
  • 2 cloves garlic, minced
  • 3/4 teaspoon cumin seeds
  • 3/4 teaspoon salt
  • 2 1/2 teaspoons dried oregano
  • 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
  • 2 teaspoons butter
  • 1 large onion, thinly sliced
  • 2 bell peppers (1 yellow and 1 red), cut in 1/2-inch strips
  • 2 cups (8 ounces) Wisconsin queso blanco cheese, crumbled and divided
  • 1 tablespoon fresh cilantro, chopped
  • 12 medium tortillas, warmed
  • Shredded lettuce, salsa, guacamole, sour cream, for serving


  1. In large bowl, combine orange juice, zest, garlic, cumin, salt, and oregano. Add chicken; stir to combine. Cover, and refrigerate for 1 hour to marinate.
  2. In large skillet, heat butter over medium-high heat. Add onion and peppers; sauté 2 to 3 minutes. Using a slotted spoon, add chicken to skillet, discarding any remaining marinade.
  3. Sauté for 8 to 10 minutes, or until chicken is cooked through, stirring frequently.
  4. Transfer chicken and vegetables to large warm serving platter. Sprinkle 1/2 cup of queso blanco and cilantro over the top.
  5. Roll a portion of the mixture in warmed tortillas. Serve with the remaining cheese, shredded lettuce, salsa, guacamole, and sour cream.

Yield: 6 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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