Chicken Cheddar Fajitas
with Bell Pepper, Lime Crema, and Pickled Jalapeño
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.
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
Red Onion
1 unit
Bell Pepper
1 unit
Jalapeño
1 unit
Lime
1 tablespoon
Southwest Spice Blend
2 tablespoon
Sour Cream
(Contains Milk)
12 ounce
Chicken Breasts
6 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Cheddar Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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).
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.
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.
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.
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.
Divide chicken mixture between tortillas. Drizzle with crema and top with pickled jalapeño to taste. Serve with any remaining lime wedges on the side.
