IN THE KIT
12 ozchicken thighs
6 pcscorn tortillas
2 ozfajita seasoning
4 ozlime crema
2 ozred bell pepper
2 ozorange/yellow bell pepper
2 ozred onion
4 ozrefried beans
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Preheat broiler with a rack in the upper third;
Core & thinly slice all bell peppers;
Thinly slice mushrooms;
Peel & slice onions.
On a rimmed baking sheet, toss peppers, onions with a drizzle of olive oil & a generous pinch each of salt & pepper; arrange in a single layer. Broil on upper oven rack until vegetables are tender, about 5 minutes (watch closely as broilers vary).
Pat chicken dry. Cut into bite size pieces. Transfer to a medium bowl & toss with drizzle of oil & fajita seasoning.
Once vegetables have broiled for 5 minutes, remove baking sheet from oven & carefully push vegetables to one half of the baking sheet. Place chicken on the other side of baking sheet. Broil on upper oven rack until vegetables are lightly charred, & chicken is cooked through, 3–5 minutes (watch closely).
Meanwhile, quarter lime. Coarsely chop cilantro leaves & stems. Set lime wedges & cilantro aside until ready to serve.
Heat skillet over medium heat. Toast tortillas on both sides for 30 seconds or until dark in spots. Wrap in foil to keep warm.
Serve tortillas filled with vegetables & chicken. Top fajitas with lime crema, salsa, chopped cilantro, & a squeeze of lime. Enjoy!