Mexican Chicken Skillet
Mac and Cheese

Prep Time
5 Minutes
Cook Time
10 Minutes
Per Serving
8 People
430 Per Serving


  • 2 tablespoons unsalted butter 
  • 1 large red bell pepper, finely chopped 
  • 1 tablespoon all-purpose flour 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon ground cayenne pepper 
  • 2 cup whole milk 
  • 4 cups shredded pepper jack cheese, divided 
  • 8 ounces cooked elbow macaroni, about 4 cups 
  • 1 (6 ounces) tray John Soules Foods Chicken Fajitas, thawed 
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno, seeded and cut into rounds
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  1. Preheat oven to broil. Melt butter in large cast iron skillet over medium-high heat. Add bell peppers and cook, stirring occasionally until softened, about 3 minutes. Whisk in flour, cumin and cayenne pepper until smooth, about 30 seconds. Whisk in milk and bring to a boil. 
  2. Remove from heat and stir in 3 1/2 cups cheese until smooth. Fold in macaroni and chicken until combined. 
  3. Top with remaining cheese and broil until golden-brown, about 5 to 7 minutes.
  4. Top with cilantro and jalapeno. Serve and enjoy.
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