Even though I work from home creating and sharing recipes, there are still days when 5 o’clock rolls around and the last thing I want to do is make dinner. I’m exhausted from my busy day and trying to wrangle four kids. Summer vacation? Yeah, forget about it.
I need simple, easy, and quick dinners. Dinners that hit all the important food groups: Cheesy, check. Protein, check. Vegetables, check. Flavorful, check. Flavorful is a food group right?
This quick and easy bake is full of red and green bell peppers as well as diced onions—all of the basic veggies you’re going to find in a classic fajita. The best way to get a good sear with the veg is to heat a heavy skillet ‘till it’s smoking hot (keep it dry – aka no oil). Then toss in the peppers and stir just a few times. Let the peppers blister and char, they get super sweet and taste great!
Remove the peppers from the skillet, add a little oil and cook the chicken pieces until they’re no longer pink on the inside. Add some Old El Paso Fajita Seasoning (reserving a tablespoon for the biscuits), and a little water. Stir it until the sauce thickens.
Combine the chicken and peppers in a casserole dish, and then scatter the coated biscuits all over the top. Bake until the biscuits are cooked through and a golden brown, then top with cheese and bake again until melted!