Halve tomato lengthwise.

Stem cilantro and reserve whole leaves.

Halve lime and juice.

Cut off root end of romaine. Separate leaves of lettuce for cups. To re-crisp lettuce cups, soak in icy, cold water, 5 minutes. Thoroughly dry.

You should have about 5-6 cups total. Layer two lettuce cups for extra crunch and structural support. Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps.

Pat chicken dry. Season both sides with 1 tsp. olive oil, half the fajita seasoning (reserve remaining for diced peppers), 1/4 tsp. salt, and a pinch of pepper.

Place diced peppers on 1/3 of prepared baking sheet. Toss with 1 tsp. olive oil, 1/4 tsp. salt, a pinch of pepper, and remaining fajita seasoning. Spread into a single layer on their side.

Place tomatoes in center of sheet. Evenly top with 1 tsp. olive oil and a pinch of salt.

Place chicken on empty side of sheet.

Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 13-18 minutes.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Carefully remove from oven. Rest tomatoes, 5 minutes.

Transfer chicken to a clean, flat work surface and rest, 5 minutes.

After 5 minutes, or once cool enough to handle, cut chicken into 1/2" dice.

After 5 minutes, or once cool enough to handle, peel tomatoes and discard skin.

Place tomatoes in a heat-safe mixing bowl and mash until chunky. Stir in hatch green chile peppers (to taste), 1 tsp. lime juice (reserve remaining for crema), cilantro, and a pinch of salt. Set aside.

In a mixing bowl, combine sour cream, 1 tsp. remaining lime juice, and 2 tsp. water. Set aside.

To serve, fill lettuce cups with diced peppers and chicken. Garnish with crema, salsa (to taste), and cheese. Bon appétit!