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Chicken Cheddar Fajitas

Chicken Cheddar Fajitas

with Bell Pepper, Lime Crema, and Pickled Jalapeño

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Fajitas are like a good friend—the one who never seems to change or age. Their combination of seared strips of meat, lightly charred veggies, and Tex-Mex-style toppings inside a soft tortilla is as reliable as can be. And they’ll always be there when you don’t know what to do (about dinner, that is). Our chicken version is just as familiar and comforting as you’d expect, although we couldn’t help throwing in some fiery pickled jalapeño to keep things interesting.


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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

1 unit

Red Onion

1 unit


1 unit


2 teaspoon

Southwest Spice Blend

2 tablespoon

Sour Cream


12 ounce

Chicken Breasts

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

½ cup

Cheddar Cheese


Not included in your delivery

1 tablespoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat28 g
Saturated Fat12 g
Carbohydrate50 g
Sugar7 g
Dietary Fiber3 g
Protein47 g
Cholesterol160 mg
Sodium1020 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Core and seed bell pepper, then thinly slice. Halve, peel, and thinly slice onion. Slice jalapeño into thin rounds and place in a small bowl (remove ribs and seeds for less heat). Zest ½ tsp zest from lime, then cut in half. Cut one half into wedges.


Squeeze juice from lime half into bowl with jalapeño and toss to coat. Set aside. Heat a drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, and 1 tsp Southwest spice (we’ll use more in step 4). Cook, tossing, until softened and lightly charred, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.


Mix together sour cream, lime zest, and a squeeze of lime juice in another small bowl. Stir in 1 TBSP water. (TIP: Add up to 1 TBSP more water to give crema a drizzling consistency.) Season with salt and pepper.


Heat a large drizzle of oil in pan used for veggies over medium-high heat. Slice chicken into thin strips. Season with salt and pepper. Add to pan in a single layer and cook, tossing occasionally, until just browned on surface, 2-4 minutes. Toss in veggies and another 1 tsp Southwest spice (you’ll have a little left over). Continue cooking until chicken is no longer pink in center, 2-3 minutes more.


Meanwhile, place tortillas on a baking sheet in a single layer and sprinkle evenly with cheddar. Bake in oven until cheese is just melted, 1-2 minutes. TIP: Don’t let these sit in the oven too long. The tortillas should be soft, not crisp.


Divide chicken and veggies between tortillas. Dollop with crema and scatter jalapeño over to taste. Serve any remaining lime wedges on the side for squeezing over.