Pepper Jack Sizzling Fajita Beef Barbacoa Tips, FAQ & printable recipe

Tips for success

For the most flavorful barbacoa, use a good-quality queso blanco dip. If you cannot find it, a white American cheese sauce works well. The lime juice brightens the dish and cuts through the richness of the cheese. Do not skip it.

If you like extra heat, add a diced jalapeño along with the peppers or a pinch of cayenne to the cheese layer. The slow cooker does all the work, but a little attention to ingredient quality makes a big difference.

This recipe is forgiving. If you are short on time, you can cook it on high for 4 to 5 hours instead of low for 8. The beef will still be tender, though the flavor may be slightly less developed.

For a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate. For a thinner sauce, add a splash of beef broth or water when shredding. The dish is meant to be saucy, so do not worry if it looks loose.

Variations

• Chicken Fajita Barbacoa: Substitute 2 1/2 pounds of boneless, skinless chicken thighs for the beef. Cook on low for 6 hours or until the chicken shreds easily. Use the same peppers, onions, and queso sauce. The chicken will be equally tender and flavorful.
• Spicy Chipotle Version: Add 2 chipotle peppers in adobo sauce, minced, along with the lime juice. This adds a smoky, spicy depth to the sauce. Increase the pepper jack to 2 cups for extra richness. Serve with extra lime wedges for brightness.
• Vegetarian Option: Replace the beef with 2 (15-ounce) cans of black beans, drained and rinsed, or 3 cups of cooked pinto beans. Add the beans in place of the beef and cook on low for 4 hours. The beans will absorb the queso sauce and become creamy. Omit the meat and follow the same layering steps.
• Slow Cooker Carnitas Style: Use 2 1/2 pounds of pork shoulder, cut into cubes, instead of beef. Cook on low for 8-10 hours until the pork is falling apart. The pork pairs beautifully with the peppers and queso. Shred and serve the same way.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling. Add a little water or broth to restore the saucy consistency.

Refrigerate leftover barbacoa in an airtight container for up to 4 days. The sauce will thicken as it cools. To reheat, warm it in a saucepan over medium-low heat, adding a splash of water or broth to loosen the sauce if needed. The flavors continue to meld, making leftovers even more delicious the next day. Use within 4 days for best quality.

This dish is perfect for meal prep. Prepare the ingredients up to a day ahead: cube the beef, slice the peppers and onion, and measure the cheese and queso. Store them separately in the refrigerator.

When ready to cook, layer everything in the slow cooker and start it. You can also freeze the cooked barbacoa for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the pepper jack sizzling fajita beef barbacoa over a bed of Mexican rice, with crispy tortilla chips on the side for scooping. The creamy, spicy beef pairs wonderfully with the fluffy rice and the crunch of the chips.

For a more substantial meal, warm the tortillas and make soft tacos, adding a squeeze of fresh lime and a sprinkle of cilantro if desired.

This dish also works as a hearty topping for nachos or as a filling for burrito bowls. The rich, cheesy sauce clings to everything, making each bite satisfying. For a lighter option, serve the barbacoa in lettuce cups or over a crisp green salad. The flavors are bold enough to stand on their own, so keep the accompaniments simple to let the beef shine.

Frequently asked questions

Recipe card

Pepper Jack Sizzling Fajita Beef Barbacoa

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 6

Ingredients

• 2 1/2 lb beef chuck cubes
• 3 bell peppers (red, yellow, orange), sliced
• 1 large red onion, thinly sliced
• 2 tbsp fresh lime juice
• 1 cup queso blanco dip (warm)
• 1 1/2 cups shredded pepper jack cheese
• crispy tortilla chips, for serving
• cooked Mexican rice, for serving

Instructions

1. Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Scatter the sliced bell peppers and red onion over the beef. Drizzle with fresh lime juice.
2. Pour the warm queso blanco dip evenly over the beef and vegetables. Sprinkle the shredded pepper jack cheese on top.
3. Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the beef is fork-tender and shreds easily. Let it rest for 3 minutes before slicing.
4. Using two forks, shred the beef directly in the slow cooker. Stir to combine with the peppers, onions, and sauce.
5. Let the shredded beef rest in the slow cooker for at least 3 minutes before serving. This allows the juices to redistribute.
6. Serve the barbacoa with crispy tortilla chips and cooked Mexican rice on the side. Spoon the meat and sauce over the chips or rice.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

12 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.