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Mexican Recipes
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.

Tags:Family friendly

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

Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Bell Pepper

1 unit


1 unit


1 tablespoon

Southwest Spice Blend

2 tablespoon

Sour Cream


10 ounce

Chicken Breast Strips

6 unit

Flour Tortillas


½ cup

Cheddar Cheese


Not included in your delivery

1 tablespoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate52 g
Sugar11 g
Dietary Fiber3 g
Protein45 g
Cholesterol140 mg
Sodium1180 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
Medium Bowl
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion. Core, deseed, and thinly slice bell pepper. Slice jalapeño into thin rounds, removing ribs and seeds for less heat. Zest half the lime (whole lime for 4 servings); cut into wedges.


In a small bowl, combine jalapeño and juice from 2 lime wedges (4 wedges for 4 servings). Set aside to quick-pickle. Heat a drizzle of oil in a large pan over mediumhigh heat. Add onion, bell pepper, and half the Southwest Spice. Cook, stirring, until softened and lightly charred, 4-5 minutes. Season with salt and pepper. Remove from pan; set aside.


Meanwhile, in a second small bowl, combine sour cream, a squeeze or two of lime juice, and lime zest to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.


Place chicken in a medium bowl; pat dry with paper towels then 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, 2-3 minutes. Stir in veggies and remaining Southwest Spice. 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. (For 4 servings, divide tortillas between 2 baking sheets.) 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 mixture between tortillas. Drizzle with crema and top with pickled jalapeño to taste. Serve with any remaining lime wedges on the side.