Cheesy Chicken & Pepper Fajitas

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  1 tbsp
• Tex-Mex paste
  2 tbsp
• black pepper
  ½ tsp
• chopped chicken breast
  12 oz
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• lime
  1 unit
• long green pepper
  1 unit
• onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• tomato
  1 unit

🍳 Cookware

• small bowl
• small bowl
• large pan
• large pan

1. 

   1

   chopped chicken breast onion sour cream long green pepper Monterey Jack cheese tomato lime flour tortillas Tex-Mex paste Southwest Spice Blend salt cooking oil black pepper

   chopped chicken breast: 12 oz, onion: 1 unit, sour cream: 2 tbsp, long green pepper: 1 unit, Monterey Jack cheese: ½ cup, tomato: 1 unit, lime: 1 unit, flour tortillas: 4 unit, Tex-Mex paste: 2 tbsp, Southwest Spice Blend: 1 tbsp, salt: 1 tsp, cooking oil: 2 tbsp, black pepper: ½ tsp
2. 

   2

   Wash and dry all produce. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 tbsp. Zest and quarter lime. Halve, core, and thinly slice long green pepper.
3. 

   3

   In a small bowl , combine tomato, minced onion, a squeeze of lime juice, salt, and black pepper. Set aside. In a separate small bowl , combine sour cream with a squeeze of lime juice. Season with salt and black pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add long green pepper; cook until lightly browned and slightly softened ⏱️ 3 minutes . Add sliced onion; cook, stirring occasionally, until veggies are browned and tender ⏱️ 5 minutes . Stir in half the Southwest Spice Blend and a splash of water. Cook, stirring, until veggies are coated and water has mostly evaporated. Season with salt and black pepper. Turn off heat; transfer to a plate. Wipe out pan.
5. 

   5

   Pat chicken dry with paper towels. Heat a drizzle of cooking oil in the large pan over medium-high heat. Add chicken and remaining Southwest Spice Blend; cook, stirring occasionally, until browned ⏱️ 4 minutes . Stir in Tex-Mex paste, lime zest, and a squeeze of lime juice until chicken is coated and cooked through ⏱️ 2 minutes . Taste and season with salt and black pepper. Turn off heat.
6. 

   6

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .
7. 7

   Divide flour 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.