Cheesy Chicken & Pepper Fajitas
with Pico de Gallo & Lime Crema
- Milk
- Wheat
- Soy
This meal is quick, easy, and downright delicious. It’s got it all—we’re talking tangy spiced chicken and tender strips of charred green pepper and onion. The joyous jumble is then piled into steamy tortillas along with plenty of Monterey Jack cheese, refreshing pico de gallo, and cooling lime crema. Set up all your toppings for a build-your-own-fajita bar, then dig in to DIY dinner deliciousness!
Ingredients
10 ounce
Chopped Chicken Breast
1 unit
Onion
4 tablespoon
Sour Cream
1 unit
Long Green Pepper
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Halve, core, and thinly slice green pepper.
• In a small bowl, combine tomato, minced onion, a squeeze of lime juice, salt, and pepper. • In a separate small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook until lightly browned and slightly softened, 2-3 minutes. • Add sliced onion; cook, stirring occasionally, until veggies are browned and tender, 4-6 minutes. • Stir in half the Southwest Spice (you’ll use the rest in the next step) and a splash of water. Cook, stirring, until veggies are coated and water has mostly evaporated. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• Pat chicken* dry with paper towels. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and remaining Southwest Spice; cook, stirring occasionally, until chicken is browned, 3-5 minutes. • Stir in Tex-Mex paste, lime zest, and a squeeze of lime juice until chicken is coated and cooked through, 1-2 minutes. Taste and season with salt and pepper. • Turn off heat.
• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with chicken and veggies. Top with pico de gallo, Monterey Jack, and lime crema. Serve with any remaining lime wedges on the side. TIP: Serve chicken, veggies, pico de gallo, Monterey Jack, lime crema, and lime wedges in separate bowls or plates for a build-your-own fajita bar!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the spices and flavors, though some found it too spicy; adjust seasoning to taste.
- Ease of prep: Quick, easy one-pan meal with simple cleanup; great for weeknight dinners.
- Suggestions: Consider adding cilantro to the pico de gallo and including rice or beans as a side dish.
- Portions: Some felt portions were small, especially chicken and cheese; adding more veggies could help.
- Chicken quality: Several noted issues with chicken texture and quality; larger strips would be preferred.
Reviews from our home cooks
Very quick and easy to make. Great taste. Spicy, but not too much for my husband who often finds things too spicy for him. Could easily reduce spice for those who want it less spicy. Easy to modify to taste recipe. We omitted the green pepper and also did not make the Pico de Gallo or Lime Crema. Instead we just served the tomatoes, minced onions and sour cream as separates to use as desired for toppings. Excellent meal.
SO MUCH FLAVOR!! I love the pico de gallo and the lime crema; the acid in the lime really adds something special to the warm and savory chicken fajita mix. I may or may not have killed this all by myself after hitting my dab rig lol
OMG. this was amazing. Better than any Fajitas we have had out or I tried to make before. Loved the soft tortilla. Nice and thin and let the chicken and pepper shine. OMG loved this meal.
I had some cilantro that I added to my pico (an absolute must for pico as far as I'm concerned) and considering that 'cheesy' is in the title here, there wasn't a whole lot of cheese to go around. However: it was still so good. The flavor was spot on, just a little spicy, and perfect for a winter day
One of the limes was super dry and didn't produce much juice, but the other was fine. Tortillas are too small for fajitas. Chicken strips should be thinner, especially for fajitas. In our experience, onions take longer than peppers and we'd recommend reversing them in the cooking process. Though the tex-mex flavoring was alright, we'd have much preferred traditional Mexican fajita seasoning. Recipe should be labeled as spicy.
We enjoyed this meal. Just enough spice which was countered by the creme and pico de gallo. Spot on. Even the kids enjoyed it!
The perfect amount of green pepper and onions in the fajitas. I placed the fajitas on top of romaine lettuce (minus the flour tortilla).
These fajitas were outstanding. Very flavorful. Limey and a little kick! So good!
Best fajitas I ever made, I never would have used lime in it, love it!
The flavors were good but with only 1/4 cup of cheese to split amongst 6 fajitas, I'd hardly consider these "cheesy" chicken fajitas!! Add more cheese!
