Smoky Chicken Fajitas with Charred Pepper and Onion, Garlic-Lime Crema, and Quick-Pickled Jalapeno

Name: Smoky Chicken Fajitas with Charred Pepper and Onion, Garlic-Lime Crema, and Quick-Pickled Jalapeno
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 12 ounce Chicken Breasts; 1 unit Red Bell Pepper; 1 unit Lime; 1 unit Red Onion; 1 unit Jalapeño; 1 teaspoon Southwest Spice Blend; 6 piece Flour Tortilla; 2 ounce Sour Cream; 2 ounce Cheddar Cheese; 1 teaspoon Olive Oil

Recipe Development TeamPublished on November 03, 2015

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Fajitas are the ultimate crowd pleaser, especially with fixings as delicious as these. We're upping the ante with our custom Southwest Spice Blend and an unbeatable lime crema. Finished with tangy quick-pickled jalapenos, this will be a fajita night to remember.

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 Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Breasts

1 unit

Red Bell Pepper

1 unit

Lime

1 unit

Red Onion

1 unit

Jalapeño

1 teaspoon

Southwest Spice Blend

6 piece

Flour Tortilla

(Contains: Wheat)

2 ounce

Sour Cream

(Contains: Milk)

2 ounce

Cheddar Cheese

(Contains: Milk)

Not included in your delivery

1 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories673 kcal

Energy (kJ)2815.8 kJ

Fat25 g

Saturated Fat11 g

Carbohydrate62 g

Sugar7 g

Dietary Fiber8 g

Protein58 g

Sodium1021 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

•Knife

•Zester

•Small Bowl

•Large Pan

•Baking Sheet

Instructions

Preheat the oven to 400 degrees. Remove the seeds and white ribs from the red bell pepper then thinly slice. Halve, peel, and thinly slice the onion. Thinly slice half the jalapeno into rounds. Mince the remaining jalapeno, removing the ribs and seeds if you prefer less heat. Zest and halve the lime, then cut one half into wedges. Thinly slice the chicken breasts into strips. Tip: Thoroughly was hands and surfaces after handling the jalapeno. The heat is transferable and can burn more than your throat.

Quick-pickle the jalapeno: Place the jalapeno rounds in a small bowl and toss with the juice of half the lime.

Cook the fajita veggies: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onions and red bell pepper to the pan and cook, tossing, for 7-8 minutes, until softened and slightly caramelized. Season with salt and pepper.

Make the lime crema: In a small bowl, stir together the sour cream, lime zest, and a squeeze of lime. Add 2-3 tablespoons water to thin to a dressing-like consistency. Season with salt and pepper.

Add the minced jalapeno to the pan with the fajita veggies. Cook, tossing, for about 1 minute, until fragrant. Add the chicken and Southwest Spice blend to the pan and cook, tossing, for 4-5 minutes, until the chicken is cooked through. Season with salt and pepper.

Make the cheesy tortillas: While the chicken cooks, lay the tortillas in a single layer on a baking sheet. Sprinkle each tortilla with a bit of cheddar cheese and place in the oven for about 1-2 minutes, until melted. Keep an eye on these!

Place the chicken mixture inside the cheesy tortillas. Top with the lime crema and quick-pickled jalapeno. Serve with a wedge of lime and enjoy!