Fajita vegetable skillet chilaquiles has all the smoky makings of good fajitas. Then we took it up a notch with the addition of enchilada red sauce, tortilla chips, and just a dash of cheese. Top it with a little guacamole or fried eggs and you’re set with a meal in under 30 minutes.

I have made chilaquiles before. Naturally, through almost 9 years of blogging, it was bound to happen right? I know there have been three different variations of mushroom or beef barley soup that have stumbled on to the blog. None the less, I am ok with it.

Clearly, these are all meals and flavor profiles I dig.

Just recently I even made fajita chicken and veggies in the slow cooker. Why? Because that is what my family and I eat on the reg, week-to-week basis. I use the term “family” loosely. The only way I got my kids to eat the chicken is I buried teeny tiny shreds in a pile of cheese and called it taco night. 

Whatever works, right?

I live in a house of chip fiends. That’s the way this meal came about, which I described on Instagram. My husband being the ringleader of the chip eaters. I went to make nachos and what, to my wondering eyes, did appear? My eyes and grumpy stomach discovered a bag full of nothing but chip crumbs, shards if you will.

There goes the nacho idea. Chilaquiles it is!

Chilaquiles are tortilla chips tossed in a little bit of red or green enchilada sauce. Fajita veggie skillet chilaquiles serve maybe 2-3 people. They are smoky sauteed bell peppers, onion, and jalapeños tossed with the chips and sauce. Then you cover it with cheese and toss the whole skillet in the oven.

This meal takes under 30 minutes and is an easy way to eat less meat and still get all the flavor. It’s also great for those nights when you want nachos but can’t properly nacho because of the chip eating monsters with whom you abide. 

Love my boys.

Fajita Vegetable Skillet Chilaquiles

Yield: Serves 2-3

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Corn tortilla chips tossed together with red enchilada sauce, fajita seasoned bell peppers, onion, and jalapeños. Toppings like cheese, fried eggs, and avocado are optional.

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Ingredients

• 1 1/2 tbsp avocado oil
• 1 bell pepper, seeded and thinly sliced
• 1/2 yellow onion, thinly sliced
• 1 jalapeño, seeded and diced
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 - 3/4 cups red enchilada sauce
• 2-3 cups corn tortilla chips
• optional toppings:
• 1/2 cup shredded cheddar cheese
• 1/2 an avocado, pitted, peeled, and thinly sliced
• 2 fried eggs
• corn salsa or pico de gallo

Instructions

1. Heat a medium/large cast iron skillet over medium flame for 2 minutes. Once the pan is hot, add the oil. Carefully swirl the pan to evenly coat.
2. Add the bell pepper. Sauté for 2-3 minutes. Add the onion and jalapeño to the hot pan. Sauté, mixing a few times to evenly coat in oil, for about 3-5 minutes. Once the onion is translucent and starting to slightly brown on the edges, reduce the heat to medium/low.
3. Mix in the garlic and dry seasonings until everything is evenly coated. Sauté for 2 minutes.
4. Add 1/2 cup enchilada sauce, mix. Mix in the tortilla chips using tongs. Add more sauce if more is needed. You want enough to lightly coat the chips without them being too soggy.
5. Remove the skillet from heat. Cover with cheese if using. Preheat your oven broiler to high. Carefully transfer the skillet to the oven. Once the cheese melts, about 3-5 minutes, remove the skillet from the oven.
6. Top with fried eggs for more protein or salsa or avocado/guacamole.

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  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black