Cheesy Blistered Shishito Pepper Fajitas

Name: Cheesy Blistered Shishito Pepper Fajitas with Lime Crema, Hot Sauce & Zesty Rice
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Onion; 1 teaspoon Hot Sauce; 8 ounce Shishito Peppers; 1 tablespoon Fajita Spice Blend; 1 unit Lime; ½ cup Mexican Cheese Blend; 2 unit Scallions; 6 unit Flour Tortillas; 3 tablespoon Sour Cream; ½ cup White Rice; Salt; Pepper; Cooking Oil

with Lime Crema, Hot Sauce & Zesty Rice

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Sweet and mild shishito peppers are the star of these veggie-packed fajitas. They get a nice char with onion and scallions before being tucked into warm tortillas and topped with plenty of cheese, lime crema, and a hit of hot sauce. A side of zesty lime rice completes this easy, flavorful dinner perfect for any night of the week.

Tags:

Veggie

•New

•Seasonal

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Onion

1 teaspoon

Hot Sauce

8 ounce

Shishito Peppers

1 tablespoon

Fajita Spice Blend

1 unit

Lime

½ cup

Mexican Cheese Blend

(Contains: Milk)

2 unit

Scallions

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

3 tablespoon

Sour Cream

(Contains: Milk)

½ cup

White Rice

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories720 kcal

Fat28 g

Saturated Fat14 g

Carbohydrate95 g

Sugar11 g

Dietary Fiber5 g

Protein18 g

Cholesterol40 mg

Sodium850 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Small pot

•Small Bowl

•Zester

•Paper Towel

•Kitchen Shears

Instructions

PDF

• Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • While rice cooks, halve, peel, and cut onion into 1⁄4-inch-thick wedges. Trim scallions; cut whites into 1-inch batons and thinly slice greens. Using kitchen shears, trim stems from shishito peppers. Zest and quarter lime.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion wedges, scallion whites, shishito peppers, salt, and pepper. Cook, stirring constantly, until onion and scallions are softened and peppers are charred, 10-12 minutes. TIP: If pan seems dry, add another drizzle of oil. • Stir in Fajita Spice Blend and a splash of water; cook, stirring, until peppers are coated, about 1 minute. Transfer to a plate.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • In a small bowl, combine sour cream and juice from one lime wedge (two wedges for 4 servings). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Fluff rice with a fork; stir in lime zest. • Divide tortillas between plates and fill with fajita veggies. Top with Mexican cheese blend; drizzle with as much crema and hot sauce as you like. Top with scallion greens and a squeeze of lime juice. Serve with rice and remaining lime wedges on the side.