Chicken Cheddar Fajitas
with Bell Pepper, Lime Crema, and Pickled Jalapeño
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.
Ingredients
1 unit
Bell Pepper
1 unit
Red Onion
1 unit
Jalapeño
1 unit
Lime
1 tablespoon
Southwest Spice Blend
2 tablespoon
Sour Cream
(Contains Milk)
12 ounce
Chicken Breasts
6 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Cheddar Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Core, deseed, and thinly slice bell pepper. 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; quarter lime.
Squeeze juice from 2 lime wedges into bowl with jalapeño; 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 later). Cook, stirring, until softened and lightly charred, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
In another small bowl, combine sour cream, lime zest, and a squeeze of lime juice. Stir in enough water to give mixture a drizzling consistency. Season with salt and pepper.
Slice chicken into strips; season with salt and pepper. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until lightly browned, 2-4 minutes. Toss in veggies and another 1 tsp Southwest Spice (you’ll have a little left over). Continue cooking until chicken is browned and cooked through, 2-3 minutes more.
Meanwhile, place tortillas on a baking sheet in a single layer and sprinkle evenly with cheddar. Bake until cheese has 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 among tortillas. Dollop with crema and scatter jalapeño over (to taste). Serve with any remaining lime wedges on the side for squeezing over.
