Ancho-Honey Chicken Fajitas

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Quarter the lime. Peel and thinly slice the onion. Cut off and discard the stems of the sweet peppers. Remove and discard the cores, then thinly slice lengthwise. Grate the cheese on the large side of a box grater. Pit, peel, and thinly slice the avocado; top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. 

In a medium bowl, combine the grated carrots, half the honey (kneading the packet before opening), the juice of the remaining lime wedges, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

While the carrots marinate, line a sheet pan with aluminum foil. Place the sliced onion and peppers on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until slightly softened. Leaving the oven on, remove from the oven and evenly top with the grated cheese. Return to the oven; roast 3 to 5 minutes, or until the cheese is melted. Remove from the oven.

While the vegetables roast, stack the tortillas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack and warm 8 to 10 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. 

While the tortillas warm, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chile paste, remaining honey, and 2 tablespoons of water (carefully, as the liquid may splatter); cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Season the crema or sour cream with salt and pepper. Serve the warmed tortillas with the cooked chicken, cheesy vegetables, seasoned avocado, marinated carrots, and seasoned crema or sour cream. Enjoy!