Chicken & Poblano Fajitas
Thinly slice onion. Mince approximately 2 T.
1
Halve, core & thinly slice poblano pepper into strips.
2
Arrange onion & pepper on stone. Drizzle with EVOO; salt & pepper.
3
Dice Roma tomato.
4
Halve lime. Coarsely chop cilantro. Combine onion, tomato, juice of half of lime with cilantro.
5
Season with salt & pepper.
Season 2 chicken cutlets with southwest seasoning, salt, pepper & drizzle of EVOO.
6
Roast veggies 5 minutes, then add chicken. Cook 15-18 minutes.
7
Microwave tortillas in Tortilla Warmer.
8
Thinly slice chicken
9
Keep veggies & chicken warm in Round Stone Baker.
10
Place chicken & veggies on tortilla.
Top with pico, sour cream & Monterey Jack cheese. Serve with lime wedge.
11
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