Cheesy Chicken & Pepper Fajitas with Pico de Gallo & Lime Crema

This meal is quick, easy, and downright delicious. It’s got it all—we’re talking tangy spiced chicken and tender strips of charred green pepper and onion. The joyous jumble is then piled into steamy tortillas along with plenty of Monterey Jack cheese, refreshing pico de gallo, and cooling lime crema. Set up all your toppings for a build-your-own-fajita bar, then dig in to DIY dinner deliciousness!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate Chicken • Wash and dry all produce. • Zest and quarter lime. • Pat chicken* dry with paper towels. Place in a medium bowl with Tex-Mex paste (make using paprika and 5 following ingredients), lime zest, half the Southwest Spice (you’ll use the rest later), and a squeeze of lime juice to taste. Stir to coat, then set aside to marinate.

Step 2

Prep • Dice tomato. 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 green pepper.

Step 3

Make Pico & Crema • In a small bowl, combine tomato, minced onion, a squeeze of lime juice, salt, and 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.

Step 4

Cook Veggies • Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook until lightly browned and slightly softened, 2-3 minutes. • Add sliced onion; cook, stirring occasionally, until veggies are browned and tender, 4-6 minutes. • Stir in remaining Southwest Spice 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.

Step 5

Cook Chicken • Heat another drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until lightly charred and cooked through, 4-6 minutes. Taste and season with salt and pepper. Remove pan from heat.

Step 6

Finish & Serve • Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with chicken and veggies. Top with pico de gallo, Monterey Jack, 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!

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