• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice poblano into strips.

• Toss sliced onion and poblano on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack for 5 minutes (you’ll add more to the sheet then).

• While veggies roast, pat chicken* dry with paper towels. Season all over with Fajita Spice, salt, and pepper. Drizzle with olive oil and rub to evenly coat.

• Once veggies have roasted 5 minutes, remove baking sheet from oven. Carefully add chicken to empty side. • Return to top rack until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-18 minutes. TIP: If veggies are done before chicken, remove from sheet and continue roasting chicken. • Transfer chicken to a cutting board; let rest at least 5 minutes.

• Meanwhile, dice tomato. Roughly chop cilantro. Quarter lime. • In a small bowl, combine tomato, cilantro, minced onion, and a squeeze of lime juice. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide between plates. • Thinly slice chicken crosswise. • Serve chicken, veggies, pico de gallo, smoky red pepper crema, remaining lime wedges, and Monterey Jack in separate bowls or plates for a build-your-own fajita bar!