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Cheesy Chicken & Pepper Fajitas

Cheesy Chicken & Pepper Fajitas

with Pico de Gallo & Lime Crema

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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!

Tags:One Pan
Allergens:MilkWheat

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lime

10 ounce

Chicken Breast Strips

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

1 unit

Long Green Pepper

1 unit

Yellow Onion

1 unit

Roma Tomato

4 tablespoon

Sour Cream

(ContainsMilk)

6 unit

Flour Tortillas

(ContainsWheat)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate76 g
Sugar12 g
Dietary Fiber4 g
Protein45 g
Cholesterol135 mg
Sodium1930 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
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

6

• 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!