Preparation Instructions

• Begin by slicing the bell peppers, onion, and garlic thinly. Grate the pepper Jack cheese using the large holes of a box grater, which gives about 1 cup. Cut the cream cheese into small cubes.
• Dry the chicken breasts with paper towels. Rub them with 1 tablespoon of olive oil, and season with 2 teaspoons of taco seasoning and 1/4 teaspoon of kosher salt.
• Set your oven rack about 6 inches from the broiler and preheat the oven to broil on low.
• In a large skillet over medium heat, add 2 tablespoons of olive oil and heat until shimmering. Place the chicken breasts in the skillet in a single layer and let them cook without moving for 5 to 7 minutes until the bottoms are browned and lift easily from the pan. Flip the chicken, pour in 1/4 cup of water, cover, and cook for an additional 5 minutes until the chicken is fully cooked. Remove the chicken and juices from the pan and place them on a plate.
• Raise the heat to high. Add the remaining 2 tablespoons of olive oil, sliced bell peppers, and onion to the skillet. Season with the remaining 1/4 teaspoon kosher salt and 1 teaspoon taco seasoning. Stir well and let cook undisturbed for 5 to 7 minutes until they start to char. Stir again, then cook for about 5 minutes until slightly softened. Add in the garlic and cook until fragrant, about 2 minutes.
• Spread the vegetables evenly in a 9x13-inch baking dish. Cut the chicken into 1/2-inch slices and place them among the peppers and onions in the baking dish. Pour any juices from the plate over the dish. Top with the grated pepper Jack cheese and scatter the cream cheese cubes on top.
• Broil the casserole for about 5 minutes, or until the cheeses are melted and golden. If desired, garnish with cilantro and serve with tortillas, rice, and other toppings.