Skillet Chicken Fajitas with Cheddar Tortillas, Lime Crema &Amp; Pickled Jalapeños

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

A spoonful of garlic-free lime crema and bright quick-pickled jalapeño rounds add cool, tangy heat to every bite.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 piece Flour TortillaView ingredient guideLike ingredientDislike ingredient

2 ounce Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F.
2. Prep the produce and chicken: remove the seeds and white ribs from the red bell pepper, then thinly slice it. Halve, peel and thinly slice the red onion. Thinly slice half the jalapeño into rounds. Mince the remaining jalapeño, removing ribs and seeds first if you want less heat. Zest the lime, halve it and cut one half into wedges. Thinly slice the chicken breasts into strips.
3. Quick-pickle the jalapeño rounds: place the rounds in a small bowl and toss them with the juice from half the lime. Set aside while you cook.
4. Heat the olive oil in a large pan over medium-high heat. Add the sliced onion and red bell pepper. Cook, tossing occasionally, for 7 to 8 minutes, until softened and lightly caramelized. Season with salt and pepper.
5. Make the lime crema: in a small bowl, stir together the sour cream, lime zest and a squeeze of lime juice. Add 2 to 3 tablespoons water, stirring until the crema reaches a dressing-like consistency. Season with salt and pepper.
6. Add the minced jalapeño to the pan with the onion and bell pepper. Cook, tossing, for about 1 minute, until fragrant.
7. Add the chicken strips and Southwest Spice Blend to the pan. Cook, tossing, for 4 to 5 minutes, until the chicken is cooked through. Season with salt and pepper.
8. While the chicken cooks, arrange the flour tortillas in a single layer on a baking sheet. Sprinkle each tortilla with cheddar cheese. Bake for 1 to 2 minutes, watching closely, until the cheese melts.
9. Fill the cheesy tortillas with the chicken, pepper and onion mixture. Top with lime crema and the quick-pickled jalapeño rounds. Serve with lime wedges.

Recipe Tips

FAQ

How can I make these chicken fajitas less spicy?

Remove the ribs and seeds from the jalapeño before mincing it and use fewer pickled jalapeño rounds as a topping.

How thin should I slice the chicken?

Slice the chicken breasts into strips thin enough to cook quickly in the pan, which helps them finish in the 4 to 5 minute cooking window.

Why add water to the sour cream mixture?

A few tablespoons of water loosen the sour cream into a drizzleable, dressing-like lime crema for topping the fajitas.