w10-r1 Chicken Fajitas
with Poblano Pepper, Pico de Gallo, and Lime Crema
When you’ve got meat and veggies stuffed inside a warm tortilla, you know you’re in for a Tex-Mex treat. In this fajita recipe, the filling has spiced chicken strips, poblano pepper, and onion cooked in the pan until tender and hot. It’s then topped with a tomato pico de gallo and a dollop of citrus sour cream, making things a little fresh, a little fiery, and all-around satisfying.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Poblano Pepper
1 unit
Red Onion
1 unit
Lime
1 unit
Roma Tomato
6 unit
Flour Tortillas
(Contains Soy, Wheat)
2 ounce
Sour Cream
(Contains Milk)
10 ounce
Chicken Breast Strips
2 teaspoon
Southwest Spice Blend
1 unit
Jalapeño
Not included in your delivery
2 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Core, seed, and thinly slice poblano. Halve, peel, and thinly slice onion. Finely chop a few slices to give you 1½ TBSP chopped onion. Zest ½ tsp zest from lime, then cut into quarters. Core, seed, and dice tomato. Mince enough jalapeño to give you 1 tsp.
In a small bowl, toss together tomato, chopped onion, minced jalapeño, and a squeeze of lime juice. Season with salt and pepper.
In another small bowl, combine lime zest, sour cream, 1 TBSP water, and a squeeze of lime juice. Season with salt and pepper. TIP: If you like it spicy, slice leftover jalapeño into thin rounds and use it to garnish fajitas.
Heat 1 TBSP oil in a large pan over medium-high heat. Add poblano. Cook, tossing, until beginning to blister, about 4 minutes. Add sliced onion to pan and cook, tossing occasionally, until softened, about 4 minutes. Season with salt and pepper. While veggies cook, pat chicken dry with a paper towel and season all over with salt, pepper, and 2 tsp Warm N' Smoky spice (we sent more). Remove veggies from pan and set aside.
Heat another 1 TBSP oil in same pan over medium-high heat. Add chicken and cook, tossing occasionally, until no longer pink throughout, 4-5 minutes. While chicken cooks, wrap tortillas in a moist paper towel. Microwave until warm and soft, about 30 seconds.
Fill tortillas with chicken, veggies, tomato pico de gallo, and sour cream mixture. Divide between plates. Serve with lime wedges for squeezing.
