Chicken Fajita Bubble-Up Bake

Turn classic fajitas into a quick-prep, veggie-packed dinner bake that everyone will devour.


6 servings


1 (7.5 ounce) can refrigerated biscuits (e.g. Pillsburyž Country Stylež)
1 package fajita seasoning mix (e.g. Old El Pasož)
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced onion
1 tablespoon vegetable oil
2 boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup water
2 cups shredded Colby-Monterey Jack cheese blend


Preheat oven to 375°F (191°C). Lightly spray 13 x 9-inch (3-quart) glass baking dish with cooking spray.

Separate dough into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Sprinkle with 1 tablespoon of the fajita seasoning mix; toss to coat. Set aside.

Heat 10-inch skillet over medium heat. Add bell peppers and onion; cook 3 to 5 minutes, stirring occasionally, until peppers and onion blister and char slightly or until cooked to your liking. Remove peppers and onion from skillet; keep warm.

Return same skillet to medium heat. Add oil and chicken; cook on each side until browned and no longer pink in center. Sprinkle remaining fajita seasoning mix over chicken. Add water; cook and stir until sauce thickens. Return peppers and onion to skillet; stir to coat.

Spoon chicken, peppers and onion into baking dish. Top with seasoning-coated biscuit pieces.

Bake for 20 minutes or until biscuit pieces are thoroughly baked and light golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted.

Estimated Time

Preparation Time: 15 minutes
BAke Time: 25 minutes

Additional Information

Top with any additional fajita fixin's that you enjoy such as sour cream, diced tomato, chopped fresh cilantro and lime wedges.

Substitute the chicken with an equal amount of steak strips, or bulk up the veggies and leave out the protein for a tasty snack!

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Shawn Syphus

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