Preheat the oven to 400 degrees. Remove the seeds and white ribs from the red bell pepper then thinly slice. Halve, peel, and thinly slice the onion. Thinly slice half the jalapeno into rounds. Mince the remaining jalapeno, removing the ribs and seeds if you prefer less heat. Zest and halve the lime, then cut one half into wedges. Thinly slice the chicken breasts into strips. Tip: Thoroughly was hands and surfaces after handling the jalapeno. The heat is transferable and can burn more than your throat.

Quick-pickle the jalapeno: Place the jalapeno rounds in a small bowl and toss with the juice of half the lime.

Cook the fajita veggies: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onions and red bell pepper to the pan and cook, tossing, for 7-8 minutes, until softened and slightly caramelized. Season with salt and pepper.

Make the lime crema: In a small bowl, stir together the sour cream, lime zest, and a squeeze of lime. Add 2-3 tablespoons water to thin to a dressing-like consistency. Season with salt and pepper.

Add the minced jalapeno to the pan with the fajita veggies. Cook, tossing, for about 1 minute, until fragrant. Add the chicken and Southwest Spice blend to the pan and cook, tossing, for 4-5 minutes, until the chicken is cooked through. Season with salt and pepper.

Make the cheesy tortillas: While the chicken cooks, lay the tortillas in a single layer on a baking sheet. Sprinkle each tortilla with a bit of cheddar cheese and place in the oven for about 1-2 minutes, until melted. Keep an eye on these!

Place the chicken mixture inside the cheesy tortillas. Top with the lime crema and quick-pickled jalapeno. Serve with a wedge of lime and enjoy!