Chicken & Poblano Fajitas

🥘 Ingredients

• Fajita Spice Blend
  2 tbsp
• Monterey Jack Cheese
  ½ cup
• Smoky Red Pepper Crema
  4 tbsp
• black pepper
• chicken cutlets
  10 oz
• cilantro
  1 oz
• flour tortillas
  12 unit
• lime
  1 unit
• olive oil
• onion (thinly sliced)
  2 unit
• paper towels
• poblano pepper (thinly sliced into strips)
  2 unit
• salt
• tomato
  2 unit

🍳 Cookware

• baking sheet
• baking sheet
• cutting board
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion ; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice poblano pepper .

   onion: 2 unit (thinly sliced), poblano pepper: 2 unit (thinly sliced into strips)
2. 

   2

   Toss sliced onion and poblano on one side of a baking sheet with a drizzle of olive oil , salt , and black pepper . Roast on top rack for ⏱️ 5 minutes (you will add more to the sheet then).

   olive oil, salt, black pepper
3. 

   3

   While veggies roast, pat chicken cutlets dry with paper towels . Season all over with Fajita Spice Blend , salt, and pepper. Drizzle with olive oil and rub to evenly coat.

   chicken cutlets: 10 oz, paper towels, Fajita Spice Blend: 2 tbsp
4. 

   4

   Once veggies have roasted ⏱️ 5 minutes , remove baking sheet from oven. Carefully add chicken to empty side. Return to top rack until chicken is browned and cooked through and veggies are tender and slightly crisp, ⏱️ 15 minutes to ⏱️ 18 minutes . TIP: If veggies are done before chicken, remove from sheet and continue roasting chicken. Transfer chicken to a cutting board ; let rest at least ⏱️ 5 minutes .
5. 

   5

   Meanwhile, dice tomato . Roughly chop cilantro . Quarter lime . In a small bowl , combine tomato, cilantro, minced onion, and a squeeze of lime juice. Season with salt and pepper.

   tomato: 2 unit, cilantro: 1 oz, lime: 1 unit
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide between plates. Thinly slice chicken crosswise. Serve chicken, veggies, pico de gallo, Smoky Red Pepper Crema , remaining lime wedges, and Monterey Jack Cheese in separate bowls or plates for a build-your-own fajita bar!

   flour tortillas: 12 unit, Smoky Red Pepper Crema: 4 tbsp, Monterey Jack Cheese: ½ cup