Chicken & Poblano Fajitas
with Pico de Gallo, Monterey Jack & Smoky Red Pepper Crema
Tonight’s meal is quick, easy, and downright delicious. It’s got it all—we’re talking spiced chicken, strips of poblano, and sliced onion, all tossed on a baking sheet and roasted until tender and lightly charred. The joyous jumble is then piled into steamy flour tortillas along with fresh salsa, a drizzle of smoky red pepper crema, and a sprinkle of Monterey Jack cheese. Talk about a fiesta on your plate!
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
10 ounce
Chicken Cutlets
1 unit
Roma Tomato
¼ ounce
Cilantro
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
1 unit
Poblano Pepper
1 unit
Fajita Spice Blend
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice poblano into strips.
• Toss sliced onion and poblano on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• While veggies roast, pat chicken* dry with paper towels. Season all over with Fajita Spice, salt, and pepper. Drizzle with olive oil and rub to evenly coat.
• Once veggies have roasted 5 minutes, remove baking sheet from oven. Carefully add chicken to empty side. • Return to top rack until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-18 minutes. TIP: If veggies are done before chicken, remove from sheet and continue roasting chicken. • Transfer chicken to a cutting board; let rest at least 5 minutes.
• Meanwhile, dice tomato. Roughly chop cilantro. Quarter lime. • In a small bowl, combine tomato, cilantro, minced onion, and a squeeze of lime juice. Season with salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide between plates. • Thinly slice chicken crosswise. • Serve chicken, veggies, pico de gallo, smoky red pepper crema, remaining lime wedges, and Monterey Jack in separate bowls or plates for a build-your-own fajita bar!
