Festive Chicken Fajitas with Queso Blanco

Yield: 6 servings

Ingredients

• 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

Instructions

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 for 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.

Attribution

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