Smoky Tex-Mex Fajita Fiesta

Allergens

Dairy, Gluten

Ingredients

• 12 small flour tortillas 4 large boneless, skinless chicken breasts 2 tablespoons vegetable oil 1 tablespoon paprika 2 teaspoons ground cumin 1 teaspoon chili powder Salt and pepper to taste 2 bell peppers, thinly sliced (choose a mix of colors) 1 large onion, thinly sliced 8 oz cream cheese, softened 4 cups shredded Mexican blend cheese 1 cup sour cream 1 jalapeño, finely chopped Fresh cilantro leaves for garnish

Instructions

1. In a small bowl, mix together the paprika, cumin, chili powder, salt, and pepper. Rub the chicken breasts with vegetable oil and then coat them evenly with the spice mixture. Let the chicken marinate for 30 minutes in the refrigerator.
2. Preheat your grill to medium high heat or use a grill pan on your stovetop. Grill the chicken breasts until fully cooked, about 6 8 minutes per side. Remove from the grill and let rest for a few minutes before thinly slicing.
3. In a large skillet, heat a small amount of oil and sauté the bell peppers and onion until softened, about 5 minutes. Season with salt and pepper to taste.
4. Lay out the tortillas on a flat surface and evenly spread a thin layer of cream cheese on each. Top with sliced chicken, cooked peppers and onions, shredded cheese, sour cream, and jalapeños. Garnish with cilantro leaves.
5. Fold each tortilla in half to create a half moon shape and place them on a baking sheet or grill pan. Melt the cheeses under the broiler or on the grill until bubbly and golden, about 2 3 minutes. Serve immediately.

Chef’s Insight

The key to this dish is the perfect balance of smoky flavors from the grill and the creaminess of the cheese. Don't be afraid to get creative with your ingredient combinations.

Notes

Pair with a refreshing margarita for the ultimate Tex-Mex experience.