You know those nights when you need dinner on the table fast, but you still want something that actually tastes amazing? That’s exactly why I fell in love with these Chicken Fajitas with Cottage Cheese. As a mom who’s constantly juggling hungry kids and a messy kitchen, I’ve made more fajitas than I can count—but adding that creamy, tangy cottage cheese crema? Game changer. It’s the kind of quick, flavor-packed meal that makes everyone at my table happy (even the picky eaters!). And the best part? You can have it all ready—sizzling chicken, charred peppers, and that dreamy green crema—in about 30 minutes. Trust me, once you try this twist, you’ll never go back to plain old sour cream again.
Table of Contents
Table of Contents
Why You’ll Love These Chicken Fajitas with Cottage Cheese
These fajitas are my weeknight hero—here’s why:
- 30-minute magic: From fridge to table faster than takeout (and way tastier!)
- Protein powerhouse: That cottage cheese crema packs 28g protein per serving
- Flavor bomb: Smoky charred peppers + zesty lime + creamy crema = fireworks
- One-pan wonder: Less dishes? Yes please—even the crema blends in seconds
- Kid-approved: My littles gobble this up (just go light on the jalapeños!)
Ingredients for Chicken Fajitas with Cottage Cheese
Here’s everything you’ll need – I promise it’s all simple stuff you might already have! (Pro tip: prep all your veggies first so they’re ready to hit the sheet pan.)
- For the fajitas:
- 2 boneless, skinless chicken breasts (about 1 lb), sliced into thin strips
- 2 bell peppers (I use red and yellow for color), sliced
- 1 large onion, thinly sliced (red or yellow both work)
- 2 tbsp olive oil
- 3 garlic cloves, minced (or 1 tbsp from the jar – no judgment!)
- 1 tsp each: paprika, chili powder, cumin
- ½ tsp each: oregano, onion powder
- Salt and black pepper to taste
- Juice of ½ lime (save the other half for serving)
- 8 small flour tortillas (warmed)
- For the crema:
- ½ cup cottage cheese (blended until completely smooth)
- ½ cup Mexican crema (or sour cream in a pinch)
- 1 poblano pepper
- 1 jalapeño pepper (remove seeds if you want less heat)
- 1 garlic clove
- Juice of ½ lime
- Pinch of salt
- Optional toppings:
- Chopped cilantro
- Diced avocado
- Shredded cheese
- Salsa
See? Nothing crazy – just fresh, flavorful ingredients that come together beautifully. (That cottage cheese might seem odd, but wait till you taste it blended into that creamy dreamy sauce!)
Equipment Needed
You don’t need anything fancy for these fajitas – just grab:
- A large sheet pan (mine’s well-loved and slightly warped – perfection!)
- A blender or food processor for that silky crema
- A trusty chef’s knife and cutting board
- A small mixing bowl for tossing the chicken and veggies
That’s it – no special gadgets required! (Though I do love my lime squeezer for extra zing.)
How to Make Chicken Fajitas with Cottage Cheese
Okay, let’s get cooking! This comes together so fast you’ll barely have time to pour yourself a margarita (though I highly recommend doing that too). Here’s exactly how I make these fajitas every single time:
Preparing the Fajita Mix
First, crank that oven to 425°F – we want it nice and hot for perfect charred edges. While it heats up:
- In your biggest mixing bowl, toss the chicken strips, bell peppers, and onion with olive oil until everything’s lightly coated. (I use my hands – it’s messy but effective!)
- Sprinkle in all those gorgeous spices – paprika, chili powder, cumin, oregano, onion powder – plus a good pinch of salt and pepper. Toss again like you mean it!
- Spread everything out on your sheet pan in a single layer. No overcrowding – we want caramelization, not steaming!
- Bake for 10 minutes, then pull it out and give everything a good stir. Back in for another 5-10 minutes until the chicken’s cooked through and the veggies have those perfect crispy edges.
- Optional but amazing: Crank the broiler for 2-3 minutes at the end for extra char. Watch closely – it can go from perfect to burnt fast!
Making the Cottage Cheese Crema
While the fajitas bake, let’s make that magical green crema:
- Char the poblano and jalapeño directly over a gas flame (or under the broiler) until the skins blister black all over. Pop them in a bowl and cover with plastic wrap – the steam helps loosen the skins.
- In your blender, whiz the cottage cheese and crema until completely smooth. Add the garlic and lime juice, blend again.
- Peel the charred skins off the peppers (don’t rinse – you’ll lose flavor!), remove stems and seeds, then blend into the crema until smooth and vibrantly green. Taste and add salt as needed.
Pro tip: If your crema’s too thick, add a splash of water or milk. Too thin? More cottage cheese! This stuff is seriously forgiving.
Tips for Perfect Chicken Fajitas with Cottage Cheese
After making these fajitas more times than I can count, here are my foolproof secrets:
- Spice control: Love heat? Keep the jalapeño seeds. Mild? Use just half the pepper – the poblano adds flavor without fire.
- Lime love: Always squeeze fresh lime juice right before serving – that bright zing makes all the difference!
- Serve hot: These fajitas shine when everything’s piping hot – have your tortillas warmed and ready to go.
- Texture trick: If your crema’s grainy, blend the cottage cheese alone first until ultra-smooth. If you’ve enjoyed this recipe, check out our Fajita Chicken Cottage Cheese Bake for another easy dinner idea!
Little touches make these fajitas truly restaurant-worthy!
Print
30-Minute Chicken Fajitas with Cottage Cheese
Easy and flavorful chicken fajitas with a creamy cottage cheese crema. Perfect for a quick weeknight dinner.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- Bell peppers (mixed colors), sliced
- 1 onion, sliced
- Garlic, minced
- Olive oil
- Boneless skinless chicken breast, sliced into strips
- Paprika
- Chili powder
- Cumin
- Oregano
- Onion powder
- Salt
- Black pepper
- Flour tortillas for serving
- Lime juice for serving
- Optional toppings: shredded cheese, guacamole, salsa, cilantro
- 1 poblano pepper
- 1 jalapeno pepper
- 1 garlic clove
- Juice of 1/2 lime
- 1/2 cup cottage cheese
- 1/2 cup Mexican crema
Instructions
- Preheat oven to 425°F.
- Toss peppers, onion, and chicken with olive oil, garlic, and spices.
- Spread on a baking sheet and bake for 15 to 20 minutes, tossing halfway. Optional broil for 2 to 3 minutes at the end for char.
- Drizzle with lime juice and serve in warm tortillas with toppings.
- For the crema: Char poblano and jalapeno over a gas flame until skins blister. Steam in a bag, then peel off charred skins.
- Blend cottage cheese and Mexican crema until smooth. Add garlic and lime juice and blend again.
- Remove stems and seeds from peppers, add to blender, and blend until smooth and green. Season with salt to taste.
Notes
- Use any color bell peppers for variety.
- Adjust spice levels to your preference.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Serving Suggestions
Pile those sizzling fajitas onto warm tortillas (my kids love when I char them lightly over the gas flame!), then go wild with toppings—extra lime wedges for squeezing, fresh cilantro, creamy avocado slices, or even a sprinkle of cotija cheese. Don’t forget that glorious green crema—I always drizzle extra! For more savory chicken ideas, see our Smothered Chicken and Rice.
Storage and Reheating
Leftovers? No problem! Store the chicken and veggies in an airtight container in the fridge for up to 3 days. The crema stays fresh for about 2 days (just give it a stir before using). When reheating, I always use a skillet over medium heat—it keeps everything from getting soggy. Microwaving works in a pinch, but the texture won’t be quite as crispy. Pro tip: Warm your tortillas fresh each time—they take seconds and make all the difference!
Nutritional Information
One serving (2 fajitas with crema) packs about 350 calories, 28g protein, and 30g carbs – perfect fuel for busy nights! (Note: Values can vary slightly based on exact ingredients and toppings used. That extra avocado? Worth every calorie!) If you are looking for more high-protein meals, you might enjoy our High Protein Lasagna Soup.
FAQs About Chicken Fajitas with Cottage Cheese
Can I use yogurt instead of Mexican crema?
Absolutely! Plain Greek yogurt works great – just expect a tangier flavor. I often use half yogurt, half cottage cheese when I’m out of crema. The texture stays wonderfully creamy.
Can I prep these fajitas ahead?
You bet! Chop all veggies and chicken the night before (store separately in the fridge). The crema also keeps well for 2 days – just blend it fresh for that vibrant green color.
How can I make this spicier?
Three ways: 1) Keep all the jalapeño seeds 2) Add a pinch of cayenne to the spice mix 3) Blend a chipotle pepper into the crema. My husband loves it fiery – I usually make two crema batches (mild for kids, spicy for us!).
What if I don’t have a gas stove to char peppers?
No worries! Broiling works too – just flip them halfway. Or cheat with canned green chiles in a pinch (though fresh charred peppers taste best).
Ready to Make These Chicken Fajitas?
Go grab those tortillas—I can’t wait for you to try this easy, flavor-packed dinner! Drop me a comment when you do (I love hearing your twists!). You can also follow along for more quick recipes on our Facebook page!
