Chicken Fajita Queso Fundido

This game day, serve this scrumptious Chicken Fajita Queso Fundido. Spiced tender chicken, roasted poblano peppers and sweet onions are baked with layers of cheese until molten and bubbly Serve with soft Old El Paso tortillas and you will have a winning dish!

This conversation has been sponsored by ACME Markets and Old El Paso­™. My opinions are my own.

Are you ready for game day festivities?  I have a recipe that will make your friends and family swoon – a hot molten Chicken Fajita Queso Fundido that will have everyone cheering.

One of my keys to entertaining is planning out the menus and testing the recipes ahead of time.  No party surprises as I like to say.  Game day festivities call for great appetizers, easy cocktails and, more often than not, a main dish where the slow cooker does all of the heavy listing.  I was doing some menu planning and, as football was a must watch this weekend, there was no time like the present to get some supplies and for me to test some recipes.

I headed to my local ACME Market to pick up some Old El Paso tortillas and refried beans and, spying Old El Paso’s  Fajita Seasoning Mix, I was inspired to merge two of my favorite dishes – Chicken Fajitas and Queso Fundido into the perfect game day bite!

Old El Paso is a staple in my pantry.  I have talked about my love for them before and those Slow Cooker Chicken Tostadas are a must whenever I’m craving slow cooked comfort.  When I was in Chicago for BlogHerFood late last year, some friends and I checked out a Rick Bayless restaurant and had this baja style queso fundido that had poblano rajas and green chile chorizo.  It was molten, melty and glorious.  I still think about it to this day.

Whenever I make queso fundido, it’s always the first to disappear.  We are talking melting cheese, meat and spices bubbling away and served on tortillas. You can dress it up with salsa and toppings or dress it down and scoop into tortillas – the options are endless.

One of the keys to flavor for this is the roasted poblano peppers.  Charring the poblanos under the broiler is awesome for two reasons – not only does it get it charred and blackened beautifully – but also warms the kitchen like there was no tomorrow which is great when there is a snow squall going out the back door and you don’t want to fire up the grill.  While the queso fundido was bubbling away, apparently the smells from the kitchen were so good that the Jr. Sous Pug wandered into the kitchen a few times to “check” on everything.

While the recipe may seem daunting, the process goes by in a flash.  It is essentially browning, stirring, simmering, layering, baking and everyone can enjoy! My favorite way to serve these are on Old El Paso Mini Soft Tortilla Boats with a bit of their traditional refried beans, some salsa and a dollop of light sour cream – sooooo good!

When you are planning your game day menu, make sure to add this Chicken Fajita Queso Fundido.  It will be gone in a flash!

On to the recipe:

Gather your ingredients

There is nothing like roasted poblanos – the broiler does all of the roasting for you!

My secret weapon – Old El Paso’s Fajita Seasoning Mix

Adding the spices and time to simmer

Let’s layer and bake this beauty

Let’s warm up Old El Paso’s Traditional Refried Beans with a touch of Smoked Paprika

Now – look at all of that lovely baked cheese

Serve with refried beans, a drizzle of salsa and a dollop of sour cream