Tex-Mex Chicken, Portobello and Pepper Fajitas
with Roasted Poblanos and Lime Crema
Tender-crisp onions and peppers are paired with chicken tenders and meaty portobello mushrooms in these flavour-packed fajitas! Top with a dollop of a refreshing lime crema and you're good to go!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Portobello Mushroom
1 unit(s)
Hot Pepper
1 unit(s)
Yellow Onion
2 unit(s)
Garlic, cloves
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat, Gluten May contain Milk, Sesame, Soy, Tree nuts, Wheat, Egg, Gluten)
2 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
1 unit(s)
Lime
1 unit(s)
Sweet Bell Pepper
310 g
Chicken Breast Tenders
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Core, then cut bell peppers into 1/2-inch strips.
- Meanwhile, core, then cut poblano into 1/4-inch slices. (TIP: We suggest using gloves when prepping poblanos!)
- Add peppers, poblanos, 2 tsp (4 tsp) Enchilada Spice Blend and 1 tbsp (1 1/2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender, 8-10 min.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Bake in the top of the oven until golden brown and cooked through, 12-14 min. **
- Pull stems off portobello mushroom caps, then discard. Cut mushrooms into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, stir together Tex-Mex paste, remaining Enchilada Spice Blend and 2 tbsp (1/4 cup) water in a small bowl.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Season with salt and pepper. Cook, stirring occasionally, until onions are tender-crisp, 3-4 min.
- Transfer veggies to a plate.
- Return the same pan to medium-high.
- Add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper.
- Add garlic, onions and Tex-Mex sauce. Cook, stirring often, until fragrant, 1 min. Season with pepper, to taste.
- While mushrooms cook, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
- Add sour cream, lime zest, 1 tsp (2 tsp) lime juice and 1 tbsp (1 1/2 tbsp) water to another small bowl. Season with salt and pepper, to taste, then stir to combine.
- Thinly slice chicken.
- Divide chicken and roasted peppers between tortillas.
- Top with mushroom filling. Sprinkle feta over top. Dollop with lime crema.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Bake in the top of the oven until golden-brown and cooked through, 12-14 min. **
Thinly slice chicken.
Divide chicken between tortillas.
