Skillet Chicken Fajitas with Cheddar, Bell Pepper and Lime Crema

These skillet chicken fajitas layer juicy seasoned chicken with softened red bell pepper and onion, all tucked into warm flour tortillas with melted cheddar.

A quick lime crema adds cool tang, while jalapeño rounds marinated in lime juice bring a spicy, zippy finish you can add to taste.

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Ingredients

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 400 degrees. Core, seed and thinly slice the red bell pepper. Halve, peel and thinly slice the red onion.
2. Thinly slice the jalapeño into rounds, removing the ribs and seeds if you want less heat. Place the jalapeño in a small bowl.
3. Zest the lime until you have 1/2 teaspoon zest. Halve the lime, then cut one half into wedges.
4. Squeeze the juice from the remaining lime half over the jalapeño rounds and toss to coat. Set aside to marinate while you cook.
5. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the onion, bell pepper and 1 teaspoon Southwest spice blend. Cook, tossing, until the vegetables are softened and lightly charred, 4 to 5 minutes. Season with salt and pepper, then transfer to a plate.
6. In another small bowl, stir together the sour cream, lime zest and a squeeze of lime juice. Add 1 tablespoon water and mix until smooth. For a thinner, drizzly crema, add up to 1 tablespoon more water. Season with salt and pepper.
7. Heat another drizzle of vegetable oil in the same pan over medium-high heat. Slice the chicken breasts into thin strips and season with salt and pepper.
8. Add the chicken to the pan in a single layer. Cook, tossing occasionally, until just browned on the outside, 2 to 4 minutes.
9. Return the cooked vegetables to the pan with the chicken. Add another 1 teaspoon Southwest spice blend and toss to combine. Continue cooking until the chicken is no longer pink in the center, 2 to 3 minutes more.
10. Meanwhile, arrange the flour tortillas in a single layer on a baking sheet. Sprinkle evenly with cheddar cheese and bake until the cheese has just melted, 1 to 2 minutes. Keep the tortillas soft rather than crisp.
11. Fill the cheesy tortillas with the chicken and vegetable mixture. Dollop with lime crema and top with the marinated jalapeño rounds to taste. Serve with the remaining lime wedges for squeezing over the fajitas.

Recipe Tips

FAQ

How can I make these chicken fajitas less spicy?

Remove the jalapeño ribs and seeds before slicing and use only a small amount of the marinated jalapeño on top.

How do I keep the tortillas soft?

Bake them only until the cheddar has just melted, about 1 to 2 minutes. Pull them from the oven before the edges start to crisp.

Can I make the lime crema thinner?

Yes. Start with 1 tablespoon water, then stir in up to 1 tablespoon more until it reaches a drizzly consistency.