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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.

Tags:Family friendly
Allergens:MilkWheat

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

1 unit

Bell Pepper

1 unit

Jalapeño

1 unit

Lime

1 tablespoon

Southwest Spice Blend

2 tablespoon

Sour Cream

(ContainsMilk)

12 ounce

Chicken Breasts

6 unit

Flour Tortillas

(ContainsWheat)

½ cup

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate71 g
Sugar9 g
Dietary Fiber3 g
Protein49 g
Cholesterol160 mg
Sodium1150 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
Small Bowl
Zester
Large Pan
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 400 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime (quarter both limes for 4).

2

In a small bowl, stir together jalapeño and juice from 2 lime wedges (4 wedges for 4 servings). Set aside to pickle. Heat a drizzle of oil in a large pan over mediumhigh heat. Add onion, bell pepper, and half the Southwest Spice (you’ll use the rest later). Cook, stirring, until softened and lightly charred, 4-5 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside.

3

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.

4

Pat chicken dry with paper towels. Thinly slice 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, 2-3 minutes. Stir in veggies and remaining Southwest Spice. Continue cooking until chicken is cooked through, 2-3 minutes more.

5

Meanwhile, place tortillas on a baking sheet in a single layer; 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.

6

Divide chicken mixture between tortillas. Drizzle with crema and top with pickled jalapeño to taste. Serve with any remaining lime wedges on the side.