Spicy Chicken and Cheddar Fajitas with Lime Crema and Pickled Jalapeño

Fajitas are a classic for a reason: tender strips of meat, lightly charred vegetables and all your favorite toppings wrapped in a soft tortilla. This chicken version keeps things familiar and comforting, but we’ve added a tangy twist with quick-pickled jalapeños and a creamy lime crema.

Ready in about 40 minutes, these fajitas are perfect for a weeknight dinner that feels like a fiesta. The combination of melted cheddar, spicy chicken and bright lime will have everyone reaching for seconds.

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Ingredients

1 unit 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. Preheat oven to 400°F. Wash and dry all produce. Core and seed the bell pepper, then thinly slice. Halve, peel and thinly slice the red onion. Slice the jalapeño into thin rounds, removing ribs and seeds for less heat if desired; place in a small bowl. Zest the lime until you have ½ teaspoon zest, then cut the lime in half. Cut one half into wedges for serving.
2. Squeeze the juice from the other lime half into the bowl with the jalapeño and toss to coat. Set aside to marinate. Heat a drizzle of oil in a large pan over medium-high heat. Add the onion, bell pepper and 1 teaspoon of the Southwest spice blend (you’ll have extra). Cook until softened and lightly charred, 4-5 minutes, tossing occasionally. Season with salt and pepper. Remove from the pan and set aside.
3. In another small bowl, mix together the sour cream, lime zest and a squeeze of lime juice. Stir in 1 tablespoon water (add up to 1 tablespoon more for a drizzly consistency). Season with salt and pepper. Set aside.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Slice the chicken breasts into thin strips. Season with salt and pepper. Add the chicken to the pan in a single layer and cook, tossing occasionally, until just browned on the surface, 2-4 minutes. Return the cooked vegetables to the pan, add another 1 teaspoon Southwest spice and toss. Continue cooking until the chicken is no longer pink in the center, 2-3 minutes more.
5. Meanwhile, place the tortillas on a baking sheet in a single layer and sprinkle evenly with the cheddar cheese. Bake in the oven until the cheese is just melted, 1-2 minutes. Tip: Don’t overbake; the tortillas should remain soft, not crisp.
6. Divide the chicken and vegetable mixture among the tortillas. Dollop with the lime crema and scatter the pickled jalapeño over the top to taste. Serve with the remaining lime wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with beef strips, shrimp or even tofu. Adjust cooking time accordingly.

How do I store leftovers?

Store the chicken-veggie mixture, crema and pickled jalapeño separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a skillet and assemble fresh tortillas.

Can I make this dairy-free?

Yes, use a dairy-free sour cream alternative and omit the cheddar cheese or use a dairy-free cheese shreds.