• 19 Ratings
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl stir together the Mexican crema and taco seasoning; set aside.

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Instructions Checklist
  • In a large bowl combine the chicken tenderloins, fajita seasoning, olive oil, lime juice, and hot sauce; toss until well coated. Set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Brush the poblano, red sweet pepper, and onion pieces with oil; season with salt. For charcoal or gas grill, grill the vegetables on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until vegetables are tender and slightly charred, turning occasionally. Remove from grill.

Instructions Checklist
  • Add chicken to the grill. Cover and grill for 4 to 5 minutes or until no longer pink, turning once. Transfer to a serving platter.

Instructions Checklist
Instructions Checklist
  • Add tortillas to the grill. Grill for 20 to 30 seconds per side or until heated through.

Instructions Checklist
  • Chop vegetables into bite-size pieces and place in a serving bowl.

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

785 calories; 47 g total fat; 13 g saturated fat; 6 g polyunsaturated fat; 21 g monounsaturated fat; 86 mg cholesterol; 1976 mg sodium. 764 mg potassium; 64 g carbohydrates; 6 g fiber; 9 g sugar; 28 g protein; 0 g trans fatty acid; 1603 IU vitamin a; 118 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 0 mg vitamin b6; 133 mcg folate; 0 mcg vitamin b12; 232 mg calcium; 5 mg iron;

Reviews

19 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1