Oven-Ready
Saucy Salsa Verde Steak Fajitas
with bell peppers and onions
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Sliced Red Bell Pepper
- 6 Small Flour Tortillas
- 4 oz. Sliced Red Onion
- 4 oz. Fire Roasted Salsa Verde
- 1 oz. Chipotle Crema
- 1 oz. Shredded Cheddar-Jack Cheese
- 2 tsp. Fajita Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories670
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Carbohydrates56g
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Net Carbs50g
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Fat36g
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Protein39g
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Sodium1640mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Start the Vegetables
Place bell peppers and onions in provided tray and toss with 1 tsp. olive oil and garlic salt. Spread into an even layer.
Bake uncovered in hot oven, 8 minutes.While vegetables bake, continue recipe. -
2 Add the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with fajita seasoning and a pinch of salt and pepper.
After 8 minutes, carefully remove tray from oven.Evenly top vegetables with steak strips and 1 tsp. olive oil. -
3 Heat Tortillas and Finish Meal
Bake uncovered in hot oven until vegetables are tender and steak strips reach a minimum internal temperature of 145 degrees, 12-14 minutes, stirring halfway through.
While meal bakes, wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.Microwave until heated through, 30-60 seconds.Carefully remove from microwave.Carefully remove tray from oven. Rest, 3 minutes.Stir in salsa (to taste) until combined. Tray will be hot! Use a utensil.To serve, fill tortillas with steak strip mixture, chipotle crema, and cheese. Bon appétit!
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