Cheesy Chicken & Pepper Fajitas

🥘 Ingredients

• black pepper
  1 tsp
• chopped chicken breast
  10 oz
• cooking oil
  4 tsp
• flour tortillas
  6 unit
• lime
  1 unit
• long green pepper (thinly sliced)
  2 unit
• monterey jack cheese
  1 c
• onion (thinly sliced)
  1 unit
• paper towels
• salt
  1 tsp
• sour cream
  4 tbsp
• southwest spice blend
  1 tbsp
• tex-mex paste
  1 unit
• tomato (diced)
  1 unit

🍳 Cookware

• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Dice tomato . Halve, peel, and thinly slice onion ; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime . Halve, core, and thinly slice long green pepper .

   tomato: 1 unit (diced), onion: 1 unit (thinly sliced), lime: 1 unit, long green pepper: 2 unit (thinly sliced)
2. 

   2

   In a small bowl , combine tomato, minced onion, a squeeze of lime juice, salt , and black pepper . In a separate small bowl , combine sour cream with a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   salt: 1 tsp, black pepper: 1 tsp, sour cream: 4 tbsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper; cook until lightly browned and slightly softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Add sliced onion; cook, stirring occasionally, until veggies are browned and tender, ⏱️ 4 minutes to ⏱️ 6 minutes . Stir in half the southwest spice blend (you'll use the rest in the next step) and a splash of water. Cook, stirring, until veggies are coated and water has mostly evaporated. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

   cooking oil: 4 tsp, southwest spice blend: 1 tbsp
4. 

   4

   Pat chopped chicken breast dry with paper towels . Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and remaining Southwest Spice; cook, stirring occasionally, until chicken is browned, ⏱️ 3 minutes to ⏱️ 5 minutes . Stir in tex-mex paste , lime zest, and a squeeze of lime juice until chicken is coated and cooked through, ⏱️ 1 minutes to ⏱️ 2 minutes . Taste and season with salt and pepper. Turn off heat.

   chopped chicken breast: 10 oz, paper towels, tex-mex paste: 1 unit
5. 

   5

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 6 unit
6. 

   6

   Divide tortillas between plates and fill with chicken and veggies. Top with pico de gallo, monterey jack cheese , and lime crema. Serve with any remaining lime wedges on the side. TIP: Serve chicken, veggies, pico de gallo, Monterey Jack, lime crema, and lime wedges in separate bowls or plates for a build-your-own fajita bar!

   monterey jack cheese: 1 c