Sweet Potato & Chicken Fajitas
with Pepper Jack, Pickled Onion & Lime Crema
Sweet potatoes in a fajita? Absolutely! These tasty tubers are the perfect way to make Tex-Mex night meatless. After cutting ’em into thick wedges, we give them a dusting of warm spices and roast them until tender as can be. With the help of some seriously satisfying toppings—sautéed veggies, pepper jack cheese, tomato salsa, lime crema, and pickled onion—this recipe packs everything you could want inside the fold of a tortilla.
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
2 unit
Sweet Potatoes
1 tablespoon
Southwest Spice Blend
1 unit
Onion
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
¼ ounce
Cilantro
1.5 tablespoon
Sour Cream
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 cup
Pepper Jack Cheese
(Contains Milk)
10 ounce
Chopped Chicken Breast
Not included in your delivery
5 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil and 1 tsp Southwest Spice Blend (2 tsp for 4 servings; we sent more). Season with salt and pepper. • Roast on top rack until tender and lightly crisped, 25-30 minutes.
• Zest and quarter lime. Halve, peel, and thinly slice onion; dice a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice green pepper into strips. Dice tomato. Roughly chop cilantro.
• In a small microwave-safe bowl, combine half the sliced onion, juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt. • Microwave for 30 seconds. Set aside to pickle, stirring occasionally, until ready to serve.
Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add remaining sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper.
Use pan used for chicken here.
• While veggies cook, in a second small bowl, combine tomato, cilantro, diced onion, and a squeeze of lime juice. Season with salt and pepper. • In a third small bowl, combine sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with sweet potatoes and veggies; top with pepper jack, salsa, lime crema, and as much pickled onion as you like (draining first). Serve.
Add chicken to tortillas along with veggies.
Chicken is fully cooked when internal temperature reaches 165°.