Mexican Dinner ready in just 25 minutes! Lime juice, cumin, onion and bell pepper wrap up a bundle of great flavors in these no-fuss fajitas.
Poblano chiles almost-black, triangular-shaped chiles with a rich, not-too-hot flavor. They are used for chiles rellenos, which are fried, battered, cheese-stuffed chiles.
Longer and narrower than poblano chiles, Anaheim chiles are bright green and slightly zesty. Ripe Anaheim chiles are red, and are ground for red chile powder. Ristras, the decorative handstrung ropes of chiles, are often made of these beautiful red Anaheim chiles.
Serve these vegetable fajitas with traditional garnishes such as chopped tomatoes, shredded lettuce, guacamole, chopped cilantro, sour cream or salsa. Pass the bowls of garnishes or simply add them to the vegetable mixture before rolling the fajitas.
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