Chicken & Poblano Fajitas

🥘 Ingredients

• black pepper
  ½ tsp
• chicken cutlets
  2 units
• cilantro
  1 unit
• fajita spice blend
  1 tbsp
• flour tortillas
  4 units
• lime
  1 unit
• long green pepper
  1 unit
• monterey jack cheese
  ½ cup
• olive oil
  2 tbsp
• onion
  1 unit
• salt
  1 tsp
• smoky red pepper crema
  2 tbsp
• tomato
  2 units

🍳 Cookware

• baking sheet
• baking sheet
• small bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Halve, peel, and thinly slice onion ; mince a few slices until you have 2%tbsp. Halve, core, and thinly slice long green pepper into strips.

   onion: 1 unit, long green pepper: 1 unit
2. 

   2

   Toss sliced onion and long green pepper on one side of a baking sheet with a drizzle of olive oil , salt , and black pepper . Roast on top rack ⏱️ 5 minutes .

   olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   While veggies roast, pat chicken cutlets dry with paper towels. Season all over with fajita spice blend , salt, and pepper. Drizzle with oil and rub to evenly coat.

   chicken cutlets: 2 units, fajita spice blend: 1 tbsp
4. 

   4

   Once veggies have roasted, 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 minutes . If veggies are done first, remove and continue roasting chicken. Transfer chicken to a cutting board and let rest ⏱️ 5 minutes .
5. 

   5

   Meanwhile, dice tomato . Roughly chop cilantro . Quarter lime . In a small bowl , combine diced tomato, chopped cilantro, minced onion, and a squeeze of lime juice. Season with salt and pepper.

   tomato: 2 units, cilantro: 1 unit, lime: 1 unit
6. 

   6

   Wrap flour 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 cheese in separate bowls for a build-your-own fajita bar.

   flour tortillas: 4 units, smoky red pepper crema: 2 tbsp, monterey jack cheese: ½ cup