Sheet Pan Chicken & Poblano Fajitas All In One Pan

Name: Sheet Pan Chicken & Poblano Fajitas All In One Pan
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 2 tbsp Smoky Red Pepper Crema; 1 unit Long Green Pepper; 1 tbsp Fajita Spice Blend; 1/4 cup Monterey Jack Cheese; 1 Tomato; 1 Lime; 6 Tortillas; 10 oz Chicken Cutlets; 1/4 oz Cilantro; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

Ah, the humble sheet pan: our weeknight workhorse and fave way to make dinners quick, easy, and downright delicious. We’re talking spiced chicken, strips of poblano, and sliced onion all tossed on a baking sheet and roasted until tender and lightly charred. The joyous jumble is then piled into steamy flour tortillas along with fresh salsa, a drizzle of smoky crema, and a sprinkle of Monterey Jack cheese. Talk about a fiesta on your plate!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
2 tbsp Smoky Red Pepper Crema
1 unit Long Green Pepper
1 tbsp Fajita Spice Blend
1/4 cup Monterey Jack Cheese
1 Tomato
1 Lime
6 Tortillas
10 oz Chicken Cutlets
1/4 oz Cilantro
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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. Halve, core, and thinly slice poblano into strips.

4 SERVINGS: Mince a few onion slices until you have ¼ cup.
2

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).
3

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.
4

Once veggies have roasted 5 minutes, remove baking sheet from oven. Place chicken on empty side.

Return to oven until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-18 minutes.

Let chicken rest for at least 5 minutes.

TIP: If veggies are done before chicken, remove from sheet and continue roasting chicken.
5

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.
6

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, lime wedges, and Monterey Jack in separate bowls or plates for a build-your-own fajita bar!

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