Fajitas Poblanas (one | Two) Recipe

Marinate proteins

Combine vegetable oil, lime juice, minced garlic, ground cumin, chili powder, 1/2 tsp salt, and black pepper in a bowl. Divide marinade and toss with your choice of thinly sliced beef and/or chicken so every piece is lightly coated. Let rest at room temperature 15–20 minutes or refrigerated up to 1 hour.

If using both proteins (combo), marinate both in the same mixture but cook separately if desired for best doneness control.

Roast/char poblano

Char the whole poblano pepper over a gas flame, under a broiler, or in a hot cast-iron pan until skin is blistered and blackened on all sides (about 6–8 minutes). Transfer to a bowl and cover tightly for 10 minutes to steam; then peel off skin, remove seeds and stem, and slice into 1/2" strips. Reserve one roasted poblano (or halve the pepper) for the cream sauce if cooking only one pepper for the fajitas.

Sauté vegetables

Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add sliced onions and cook 2–3 minutes until starting to soften. Add sliced roasted poblano strips and quartered mushrooms. Sauté 4–5 minutes until vegetables are tender and edges begin to caramelize. Season with a pinch of salt. Remove vegetables from pan and keep warm.

Warm tortillas & melt cheese

Warm tortillas briefly in a dry skillet or wrapped in foil in a low oven. When assembling, sprinkle shredded Monterey Jack over the hot cooked meat/veggies to let it melt, or briefly return the combined mixture to the pan with cheese on top and cover 1–2 minutes to melt.

Make poblano cream

In a blender or food processor add the peeled roasted poblano (reserve a few strips for topping if desired), Mexican crema or sour cream, softened cream cheese, milk or half-and-half, 1/4 tsp salt, and 1/2 tablespoon lime juice. Blend until smooth. Taste and adjust seasoning with more salt or lime as needed. If sauce is too thick, thin with another teaspoon or two of milk.

Keep sauce warm by placing blender container in a bowl of warm water or gently reheat in a small saucepan over low heat, stirring so it does not separate.

Pico de gallo

Combine diced tomato, 2 tablespoons diced white onion, 1 tablespoon chopped cilantro, 1/2 tablespoon lime juice and minced jalapeño (if using) in a small bowl. Season with a pinch of salt and stir. Let sit 5–10 minutes for flavors to meld.

Guacamole

Spoon avocado into a bowl and mash lightly with a fork. Stir in 1/2 tablespoon lime juice, 1 tablespoon chopped cilantro, and 1/4 tsp salt. Adjust salt and lime to taste. Keep covered to prevent browning until ready to serve.

Cook proteins

Heat remaining 1 tablespoon oil in a heavy skillet or cast-iron over medium-high heat until shimmering. For beef: add sliced steak in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned but still tender (medium-rare to medium depending on thickness). For chicken: cook slices 4–5 minutes, stirring occasionally, until cooked through and juices run clear. Season lightly with salt as they cook. If using combo, cook both and keep warm separately.

Combine & finish

Return sautéed onions, poblano strips and mushrooms to the pan with the cooked protein and toss to combine over medium heat for 1–2 minutes. Pour 3–4 tablespoons of the warm poblano cream sauce over the mixture and stir to coat. Sprinkle shredded Monterey Jack cheese over the top, cover the pan for 1–2 minutes until cheese melts. Remove from heat and stir in chopped cilantro.

Serve immediately with warmed flour tortillas, pico de gallo and guacamole on the side. Offer extra poblano cream for drizzling.