Chicken & Poblano Fajitas

Name: Chicken & Poblano Fajitas with Pico de Gallo, Monterey Jack & Smoky Red Pepper Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 2 tbsp Smoky Red Pepper Crema; 1 unit Long Green Pepper; 1 tbsp Fajita Spice Blend; 1/4 cup Monterey Jack Cheese; 1 Tomato; 1 Lime; 6 Tortillas; 10 oz Chicken Cutlets; 1/4 oz Cilantro

with Pico de Gallo, Monterey Jack & Smoky Red Pepper Crema

By Recipe0 System

Tonight’s meal is quick, easy, and downright delicious. It’s got it all—we’re talking spiced chicken, strips of poblano, and sliced onion, all tossed on a baking sheet and roasted until tender and lightly charred. The joyous jumble is then piled into steamy flour tortillas along with fresh salsa, a drizzle of smoky red pepper crema, and a sprinkle of Monterey Jack cheese. Talk about a fiesta on your plate! Put the world on your plate with this curated collection of internationally inspired meals to satisfy your wanderlust.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
2 tbsp Smoky Red Pepper Crema
1 unit Long Green Pepper
1 tbsp Fajita Spice Blend
1/4 cup Monterey Jack Cheese
1 Tomato
1 Lime
6 Tortillas
10 oz Chicken Cutlets
1/4 oz Cilantro

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Original Source

www.hellofresh.com

Instructions

6 steps

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 into strips.
2

Toss sliced onion and poblano on one side of a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack for 5 minutes (you’ll add more to the sheet then).
3

While veggies roast, pat chicken* dry with paper towels. Season all over with Fajita Spice, salt, and pepper. Drizzle with olive oil and rub to evenly coat.
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, 15-18 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

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.
6

Wrap 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 in separate bowls or plates for a build-your-own fajita bar!

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