Chicken Cheddar Fajitas

🥘 Ingredients

• bell pepper (thinly sliced)
  2 pieces
• black pepper
• cheddar cheese
  1 c
• chicken breasts (into thin strips)
  1 lb
• flour tortillas
  4 pieces
• jalapeño (into thin rounds, removing ribs and seeds first for less heat)
  1 piece
• lime
  1 piece
• red onion
  1 piece
• salt
• sour cream
  2 tbsp
• southwest spice blend (we sent more)
• vegetable oil
  2 tbsp
• water
  1 tbsp

🍳 Cookware

• small bowl
• large pan
• small bowl
• baking sheet

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Core and seed bell pepper , then set aside. Halve, peel, and thinly slice red onion . Slice jalapeño and place in a small bowl . Zest ½ tsp zest from lime , then cut in half. Cut one half into wedges.

   bell pepper: 2 pieces (thinly sliced), red onion: 1 piece, jalapeño: 1 piece (into thin rounds, removing ribs and seeds first for less heat), lime: 1 piece
2. 

   2

   Squeeze juice from remaining lime half into bowl with jalapeño and toss to coat. Set aside. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add onion, bell pepper, and 1 tsp southwest spice blend . Cook, tossing, until softened and lightly charred ⏱️ 4 minutes . Season with salt and black pepper . Remove from pan and set aside.

   vegetable oil: 2 tbsp, southwest spice blend (we sent more), salt, black pepper
3. 

   3

   Mix together sour cream , lime zest, and a squeeze of lime juice in another small bowl . Stir in water . Add up to 1 TBSP more water to give crema a drizzly consistency. Season with salt and pepper.

   sour cream: 2 tbsp, water: 1 tbsp
4. 

   4

   Heat a large drizzle of vegetable oil in pan used for veggies over medium-high heat. Slice chicken breasts . Season with salt and pepper. Add to pan in a single layer and cook, tossing occasionally, until just browned on surface ⏱️ 2 minutes . Toss in veggies and another 1 tsp southwest spice blend. Continue cooking until chicken is no longer pink in center ⏱️ 2 minutes more.

   chicken breasts: 1 lb (into thin strips)
5. 

   5

   Meanwhile, place flour tortillas on a baking sheet in a single layer and sprinkle evenly with cheddar cheese . Bake in oven until cheese is just melted ⏱️ 1 minute . Don’t let these sit in the oven too long. The tortillas should be soft, not crisp.

   flour tortillas: 4 pieces, cheddar cheese: 1 c
6. 

   6

   Divide chicken and veggies between tortillas. Dollop with crema and scatter jalapeño over to taste. Serve any remaining lime wedges on the side for squeezing over.