Cozy Onion &Amp; Fajita Spice Blend Dinner with a Restaurant-Style Finish

Sheet pan dinners are a lifesaver on busy nights and these chicken and poblano fajitas are no exception. Simply toss seasoned chicken, poblano strips and sliced onion onto a baking sheet, then roast until tender and lightly charred. The result is a vibrant, flavorful filling that’s perfect for stuffing into warm flour tortillas.

Top your fajitas with fresh salsa, a drizzle of smoky crema and a sprinkle of Monterey Jack cheese for a fiesta of flavors. This recipe is not only delicious but also minimizes cleanup, making it a weeknight winner.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Slice the onion into thin strips. Seed and slice the poblano pepper into strips. Place the onion and poblano on the prepared baking sheet.
3. Season the chicken cutlets with salt, pepper and the fajita spice blend. Place the chicken on the baking sheet with the vegetables.
4. Roast for 15-20 minutes, until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and lightly charred.
5. While the chicken and vegetables roast, prepare the toppings: dice the tomato, chop the cilantro and shred the cheese. Cut the lime into wedges.
6. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side or wrap in foil and heat in the oven during the last few minutes of roasting.
7. Once done, let the chicken rest for a few minutes, then slice into strips.
8. Assemble the fajitas: place sliced chicken and roasted vegetables on a warm tortilla. Top with diced tomato, cilantro, a drizzle of smoky red pepper crema and a sprinkle of Monterey Jack cheese. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach 165°F.

What can I substitute for poblano peppers?

You can use green bell peppers for a milder flavor or Anaheim peppers for a similar mild heat.

How do I make the smoky crema from scratch?

Combine 1/4 cup sour cream, 1 teaspoon smoked paprika, 1/2 teaspoon lime juice and a pinch of salt. Adjust to taste.