Cheesy Blistered Shishito Pepper Fajitas

🥘 Ingredients

• black pepper
  ½ tsp
• fajita spice blend
  1 unit
• flour tortillas
  6 unit
• hot sauce
  1 unit
• lime
  2 unit
• mexican cheese blend
  2 oz
• olive oil
  2 tbsp
• onion (into ¼-inch-thick wedges)
  1 unit
• salt
  ½ tsp, ½ tsp
• scallions
  3 unit
• shishito peppers
  8 oz
• sour cream
  2 tbsp
• water
  2.333 tbsp, ¾ cup
• white rice
  ½ cup

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. In a small pot , combine white rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve. While rice cooks, halve, peel, and cut onion . Trim scallions ; cut whites into 1-inch batons and thinly slice greens. Using kitchen shears, trim stems from shishito peppers . Zest and quarter lime .

   white rice: ½ cup, water: ¾ cup, salt: ½ tsp, onion: 1 unit (into ¼-inch-thick wedges), scallions: 3 unit, shishito peppers: 8 oz, lime: 2 unit
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion wedges, scallion whites, shishito peppers, salt , and black pepper . Cook, stirring constantly, until onion and scallions are softened and peppers are charred ⏱️ 10 minutes . TIP: If pan seems dry, add another drizzle of oil. Stir in fajita spice blend and a splash of water ; cook, stirring, until peppers are coated ⏱️ 1 minute . Transfer to a plate.

   olive oil: 2 tbsp, salt: ½ tsp, black pepper: ½ tsp, fajita spice blend: 1 unit, water: 2 tbsp
3. 

   3

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds . In a small bowl , combine sour cream and juice from one lime wedge. Stir in water at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   flour tortillas: 6 unit, sour cream: 2 tbsp, water: 1 tsp
4. 

   4

   Fluff rice with a fork; stir in lime zest. Divide tortillas between plates and fill with fajita veggies. Top with mexican cheese blend ; drizzle with as much crema and hot sauce as you like. Top with scallion greens and a squeeze of lime juice. Serve with rice and remaining lime wedges on the side.

   mexican cheese blend: 2 oz, hot sauce: 1 unit