Chicken Fajitas

Ingredients

• 2  bell peppers sliced (any color)
• 1 teaspoon chili powder 
• 8  corn tortillas 
• 1.5 ounces cotija cheese crumbled
• 2 cloves garlic finely chopped
• 0.8 teaspoon ground cumin 
• 4 servings kosher salt and pepper freshly ground
• 0.5 teaspoon lime zest grated for serving
• 2 tablespoons olive oil extra-virgin
• 0.5 cup pico de gallo fresh prepared
• 1  onion red sliced
• 1 pound chicken breasts boneless skinless

Equipment

• frying pan
• baking sheet
• oven
• aluminum foil
• cutting board

Directions

1. Preheat the oven to 425 degrees F.
2. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
4. Add the chicken and cook, turning, until golden, 4 to 5 minutes.
5. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes.
6. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat.
7. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese.
8. Serve with lime wedges.
9. Photograph by Christopher Testani