Grilled Chicken & Steak Fajitas
with Charred Veggies, Cilantro Pineapple Pico & Smoky Red Pepper Crema
When it comes to fajitas, we like to think that filling your tortilla is an art form. And, since every culinary masterpiece should have multiple textures, flavors, and colors, this dinner has it all: charred veggies, sweet and spicy cilantro pineapple salsa, and creamy smoky red pepper crema. Plus, no need to stare at the menu and debate the age-old question: steak or chicken? These fajitas have both!
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
8 ounce
Pineapple
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
10 ounce
Chicken Cutlets
10 ounce
Bavette Steak
1 unit
Red Onion
1 unit
Poblano Pepper
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
6 tablespoon
Smoky Red Pepper Crema
(Contains: Soy, Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in step 4.) Wash and dry produce. • In a medium bowl, combine Tex-Mex paste, half the Southwest Spice (you’ll use the rest in the next step), and 2 TBSP pineapple juice (1⁄4 cup for 4 servings). Drain any remaining juice from pineapple; roughly chop and place in a small bowl. • Pat chicken dry with paper towels; season with salt and pepper. Brush chicken all over with marinade (discard any excess). Pat steak dry with paper towels; season with salt and pepper.
• Halve, peel, and slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and slice poblano into strips. Dice tomato. Finely chop cilantro. Quarter lime. • Place sliced onion and poblano in the center of a large piece of foil. Drizzle with oil and season with remaining Southwest Spice, 1⁄4 tsp sugar (1⁄2 tsp for 4), salt, and pepper. Cinch into a packet and set aside. • COOKING ALTERNATIVE: Skip the foil packet instructions. (You’ll cook the sliced onion and poblano in step 4.)
• To bowl with chopped pineapple, add minced onion, tomato, half the cilantro, and a squeeze of lime juice to taste; toss to combine. Season with salt.
• Place chicken and veggie foil packet on one side of grill; add steak to empty side. TIP: If using a grill pan, lightly oil and heat over medium-high heat. If needed, grill in batches. • Grill chicken until cooked through, 3-5 minutes per side. Grill veggies in foil packet until softened, 10-12 minutes. Grill steak to desired doneness (we suggest 4-8 minutes per side, but grills can vary). • Transfer chicken and steak to a cutting board to rest for 5 minutes. Season steak with salt. • COOKING ALTERNATIVE: Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and poblano; cook, stirring, until lightly charred, 8-10 minutes. Season with remaining Southwest Spice, salt, and pepper; cook, stirring, 30 seconds. Set aside; tent with foil. Heat another drizzle of oil in same pan; add chicken and cook until cooked through, 3-5 minutes per side. Add steak to a second large oiled pan over medium-high heat; cook to desired doneness, 5-7 minutes per side.
• Add tortillas to grill in a single layer. Grill until warmed through, 30-60 seconds per side. • Wrap tortillas in foil to keep warm until ready to serve. • COOKING ALTERNATIVE: Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
• Slice chicken crosswise. Slice steak against the grain. • Divide tortillas between plates. Fill tortillas with chicken, steak, and veggies. Top with pineapple pico and smoky red pepper crema. Garnish with remaining cilantro. Serve with remaining lime wedges on the side.
