Grilled Chicken Fajitas with Crispy Jalapeños
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
Fire her up! You can have a name for your grill, a special spot for her (or him) on your deck, or even a decorative cover, but your grill will never feel as loved as when you place our special ready to grill meals on the hot rack. These meals are specially designed by our chefs with little to no prep, but maximum to infinity flavor. Whether sunny or snowy, winter or summer, grilled meals bring the best flavor. Order this, and we think you'll agree.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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6 Small Flour Tortillas
- 4 oz. Sliced Red Bell Pepper
- 3 oz. Diced Poblano
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2 oz. Shredded Cheddar-Jack Cheese
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2 oz. Sour Cream
- 2 oz. Sliced Red Onion
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½ oz. Crispy Jalapenos
- 2 tsp. Chimichurri Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4PXWwE3m
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Calories780
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Carbohydrates61g
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Net Carbs56g
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Fat35g
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Protein53g
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Sodium1600mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium-high. Thoroughly rinse any fresh produce and pat dry.
Place red bell pepper, poblano (to taste), onion, half the seasoning blend (reserve remaining for chicken), 2 tsp. olive oil, and a pinch of salt in provided grill bag. Roll open end of bag to seal and gently shake to mix.Pat chicken dry, and season both sides with remaining seasoning blend and drizzle with 1 tsp. olive oil. -
2 Grill the Meal
Place grill bag on hot grill and cook until vegetables are tender, 12-15 minutes.
While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Place tortillas on hot grill and cook until warmed and marked, 45 seconds per side.Remove cooked chicken from grill and rest, 3 minutes. -
3 Finish the Dish
Carefully, open grill bag and scoop out vegetables.
Slice rested chicken lengthwise into 1/4" strips.Plate dish as pictured on front of card, placing sliced chicken in tortillas and topping with grilled vegetables, cheese, crispy jalapeños (to taste), and sour cream. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, pat chicken dry and season both sides with half the seasoning blend (reserve remaining for vegetables). Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While chicken cooks, place another medium non-stick pan over medium-high heat and 2 tsp. olive oil. Add red bell pepper, poblano (to taste), onion, remaining seasoning blend, and a pinch of salt to hot pan. Stir occasionally until tender, 5-8 minutes. Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Slice chicken lengthwise into 1/4" strips. Follow same instructions for plating.
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