Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce

halfbakedharvest.com

Bette

2 tablespoons extra virgin olive oil

1 ½ pounds boneless chicken breast or thighs, thinly sliced

2 tablespoons smoked paprika

2 teaspoons chili powder or tajin

2 teaspoons cumin

2 teaspoons dried oregano

kosher salt and black pepper

2 tablespoons salted butter

3 cloves garlic, chopped

chili flakes

1 yellow onion, sliced

2 bell peppers, sliced

1 poblano pepper, sliced

8 to 10 tortillas, warmed

cotija cheese, limes, and cilantro, for serving

subheading: CREAMY JALAPEÑO VERDE SAUCE:

4 ounces cream cheese, at room temperature

¾ cup salsa verde

1 to 3 tablespoons pickled jalapeños, chopped

Directions at halfbakedharvest.com

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