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Smoky Chicken Fajitas

Smoky Chicken Fajitas

with Charred Pepper and Onion, Lime Crema, and Quick-Pickled Jalapeño

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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 jalapeños, this will be a fajita night to remember.

Tags:Nut free
Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

2 unit

Lime

2 unit

Jalapeño

2 unit

Red Bell Pepper

2 unit

Red Onion

113 g

Sour Cream

(ContainsMilk/Lait)

2 tsp

Southwest Spice Blend

12 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

113 g

Cheddar Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Cholesterol0 mg
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. Wash and dry all produce. Thinly slice one jalapeño into rounds. Mince the remaining jalapeño, if using,removing the ribs and seeds if you prefer less heat. Zest and halve the limes, cutting one into wedges. Thinly slice the chicken breasts into strips.

2

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

3

Cook the fajita veggies: Heat a drizzle of 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.

4

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

5

Add minced jalapeño, if desired, to the pan with the veggies. Cook, tossing, for about 1 minute. 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.

6

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. (TIP: Keep an eye on these in the oven!)

7

Finish and serve: Place the chicken mixture inside the cheesy tortillas. Top with the lime crema and quick-pickled jalapeño, if desired. Serve with a wedge of lime and enjoy!