Cheesy Chicken Skillet

with Black Beans & Shishito Peppers

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    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
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Zesty Mexican spices (like ancho chile powder and smoked paprika) liven up this loaded one-pan skillet of chicken, shishito peppers, beans, and red onion—all topped with a layer of melty cheddar cheese.

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ingredients
Cheesy Chicken Skillet with Black Beans & Shishito Peppers
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 8 Flour Tortillas
  • 2 15.5-Ounce Can Black Beans
  • 4 oz Grape Tomatoes
  • 1 Red Onion
  • 6 oz Shishito Peppers
  • 4 oz White Cheddar Cheese
  • ⅓ cup Tomatillo-Poblano Sauce
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & marinate the tomatoes:
1 Prepare the ingredients & marinate the tomatoes:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Halve the tomatoes. Place in a bowl; add 1/4 of the tomatillo-poblano sauce. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Char the peppers:
2 Char the peppers:

Meanwhile, in a large pan (nonstick or cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until charred. Season with salt and pepper. Transfer to a bowl. Wipe out the pan. 

Start the skillet:
3 Start the skillet:

Pat the chicken dry with paper towels. Place in a large bowl. Add the sliced onion; season with salt, pepper, and the spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and onion in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the drained beans, charred peppers, and remaining tomatillo-poblano sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until combined and the chicken is cooked through. Turn off the heat.

Warm the tortillas:
4 Warm the tortillas:

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a serving dish and carefully unwrap. 

Finish the skillet & serve your dish:
5 Finish the skillet & serve your dish:

Evenly top the skillet with the grated cheese. Loosely cover the pan with foil. Cook on medium-high, without stirring, 1 to 2 minutes, or until the cheese is melted. Turn off the heat. Serve the finished skillet topped with the marinated tomatoes (including any liquid). Serve the warmed tortillas on the side. Enjoy! 

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Prepare the ingredients & marinate the tomatoes:
1 Prepare the ingredients & marinate the tomatoes:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Halve the tomatoes. Place in a bowl; add 1/4 of the tomatillo-poblano sauce. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Char the peppers:

Meanwhile, in a large pan (nonstick or cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until charred. Season with salt and pepper. Transfer to a bowl. Wipe out the pan. 

Char the peppers:
Start the skillet:
3 Start the skillet:

Pat the chicken dry with paper towels. Place in a large bowl. Add the sliced onion; season with salt, pepper, and the spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and onion in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the drained beans, charred peppers, and remaining tomatillo-poblano sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until combined and the chicken is cooked through. Turn off the heat.

4 Warm the tortillas:

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a serving dish and carefully unwrap. 

Warm the tortillas:
Finish the skillet & serve your dish:
5 Finish the skillet & serve your dish:

Evenly top the skillet with the grated cheese. Loosely cover the pan with foil. Cook on medium-high, without stirring, 1 to 2 minutes, or until the cheese is melted. Turn off the heat. Serve the finished skillet topped with the marinated tomatoes (including any liquid). Serve the warmed tortillas on the side. Enjoy!