Fajitas Poblano Recipe

Prepare protein

Thinly slice chicken and/or steak against the grain into 1/4-inch strips. Pat dry with paper towels.

Make marinade

In a bowl combine lime juice, olive oil, minced garlic, ground cumin, chili powder, smoked paprika, kosher salt and black pepper. Whisk until combined.

Toss the sliced protein in the marinade to coat evenly. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours. If making mixed fajitas, combine both proteins in the same marinade.

Prepare vegetables: core and slice poblano peppers into 1/2-inch strips; thinly slice onion and bell pepper; halve or quarter mushrooms if large.

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When shimmering, add the poblano strips and sliced onions. Cook, stirring occasionally, until edges are blistered and onions are softened, about 5–6 minutes. Transfer to a plate.

Add another 1 tablespoon oil to the hot pan. Add the mushrooms and sliced bell pepper; cook until mushrooms release their liquid and begin to brown, about 4–5 minutes. Season lightly with a pinch of salt and pepper. Transfer to the plate with the poblano and onions.

Wipe the pan if necessary and return to high heat for searing the protein.

Add the marinated protein to the hot pan in a single layer (work in batches if needed to avoid overcrowding). Sear without moving for 1–2 minutes to develop color, then stir and continue cooking until cooked through (chicken 4–6 minutes, steak 3–5 minutes depending on thickness). Internal temperature for chicken should reach 74°C (165°F).

Return the cooked vegetables to the pan with the protein and toss to combine over medium heat for 1 minute to meld flavors.

Sprinkle the shredded Monterey Jack cheese evenly over the mixture. Reduce heat to low, cover the pan with a lid or foil for 1–2 minutes until the cheese melts.

Taste and adjust seasoning with additional salt, pepper or a squeeze of lime if desired. Stir in chopped cilantro just before serving.

Warm tortillas in a dry skillet for 15–30 seconds per side or wrap in foil and heat in a 175°C (350°F) oven for 5–7 minutes.

Spoon the cheesy poblano fajita mixture onto warmed tortillas. Top with a dollop of sour cream or crema and a lime wedge on the side. Serve immediately, passing extra cilantro and lime wedges.