Street-Food Rebel’s Firecracker Fajita Bowl

Allergens

Gluten, Dairy

Ingredients

• 2 lbs chicken breasts, sliced into thin strips
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 3 tablespoons olive oil
• 1 packet fajita seasoning mix
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 2 cups cooked rice
• 6 flour tortillas
• 1 jalapeño, thinly sliced (optional)
• Fresh cilantro leaves for garnish

Instructions

1. In a large skillet over medium heat, combine the chicken strips, red and yellow bell peppers, onion, 2 tablespoons of olive oil, and fajita seasoning mix. Cook until chicken is no longer pink and vegetables are tender, stirring occasionally. Remove from heat and set aside.
2. In another skillet over low heat, combine the cream cheese and cheddar cheese with the remaining 1 tablespoon of olive oil. Stir until smooth and melted, then remove from heat.
3. To serve, divide cooked rice among six bowls, followed by a generous scoop of the creamy cheese mixture. Top each bowl with the sizzling fajita mix, then wrap a warm flour tortilla around the sides to create a DIY fajita bowl. Garnish with jalapeño slices and fresh cilantro leaves if desired.

Chef’s Insight

The secret to this recipe is in the bold, smoky flavors that transport you straight to the bustling streets of a lively food truck festival.

Notes

To up the ante on this dish, serve it alongside our zesty Firecracker Guacamole for a true Tex-Mex feast.