Pork Fajitas

Name: Pork Fajitas with Blistered Peppers and Sour Cream
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 4 unit Flour Tortilla; 12 ounce Boneless Pork Chops; 1 unit Red Bell Pepper; 2 unit Scallions; 1 unit Red Onion; 1 tablespoon Southwest Spice Blend; 1 unit Lemon; 2 tablespoon Sour Cream; 1 unit Roma Tomato; 2 teaspoon Olive Oil; unit Salt; unit Pepper

with Blistered Peppers and Sour Cream

Recipe Development TeamPublished on November 04, 2016

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When in doubt, Tex-Mex is always the answer. We’ve swapped out beef for pork but kept the classic nutritious and colorful veggies. And fear not, our spice blend is mild enough for everyone to enjoy, especially when a dollop (or two) of sour cream is involved.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 unit

Flour Tortilla

(Contains: Wheat)

12 ounce

Boneless Pork Chops

1 unit

Red Bell Pepper

2 unit

Scallions

1 unit

Red Onion

1 tablespoon

Southwest Spice Blend

1 unit

Lemon

2 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Roma Tomato

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories547 kcal

Energy (kJ)2289 kJ

Fat19 g

Saturated Fat7 g

Carbohydrate48 g

Sugar9 g

Dietary Fiber7 g

Protein47 g

Cholesterol105 mg

Sodium418 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

•Zester

•Bowl

•Large Pan

•Aluminum Foil

Instructions

Wash and dry all produce. Preheat the oven to 350 degrees. Halve, peel, and thinly slice the onion. Finely dice ¼ cup of the sliced onion for the salsa fresca. Core, seed, and dice the tomatoes. Zest 1 teaspoon lemon zest. Halve the lemon. Core, seed, and thinly slice the bell peppers. Thinly slice the scallions, keeping the greens and whites separate.

Make the salsa fresca: In a medium bowl, combine the tomatoes, diced onion, lemon zest, and a squeeze of lemon juice. Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion, scallion whites, and peppers to the pan. Cook, tossing, for 4-5 minutes, until the peppers are soft and slightly blistered. Season with salt and pepper.

Meanwhile, thinly slice the pork chops against the grain into strips before seasoning with salt and pepper. When the peppers and onions are done, remove from the pan and set aside. Heat another drizzle of olive oil in the same pan over high heat. Working in batches, sear the pork strips 1-2 minutes per side, until browned but not yet cooked through.

Add the veggies to the pan with the pork. Stir in the Southwest spice blend and a squeeze of lemon juice. Cook, tossing, until the pork is cooked through, 2-3 minutes.

Warm the tortillas and serve: Meanwhile, wrap the tortillas in foil and place in the oven to warm 3-5 minutes. When everything is ready, make a fajita bar! Let everyone assemble their own pork fajitas with the tortillas, pork, veggies, sour cream, and salsa fresca. Sprinkle each fajita with scallion greens and enjoy!