Sheet Pan Fajitas

Instructions

1. 1.

   Preheat your oven and sheet pan on 500F/260C.

2. 2.

   Cut chicken into strips that are ½-¼” wide (1cm or so). Add to a bowl.

3. 3.

   Cut onion in half, pole to pole, then slice into ¼” pieces (<1cm), parallel to the poles. Add to bowl with chicken.

4. 4.

   Slice off the sides and bottom of the bell peppers so you’re left with large planks that leave behind most of the ribs and seeds. Remove any white pith left behind on the peppers then slice the pepper planks into about ½” or 1.5cm. Add to the bowl with chicken and onions.

5. 5.

   Slice off the outer planks of the poblano, leaving behind the core and seeds, and slice into the same size as the bell peppers. Add to bowl.

6. 6.

   Add salt, pepper, spices/herbs, lime, and olive oil into the bowl and mix to coat.

7. 7.

   Spread meat and vegetables onto a flat layer on your now preheated sheet tray - you should hear a sizzle. Return tray to 500F/260C oven and cook for 15 minutes, gently stirring halfway through.

8. 8.

   Remove sheet tray from oven, stir chicken and vegetables once more, turn the oven broiler on high and load sheet tray under the broiler to take on some nice char for about 3 minutes, stir, then return to broiler for another 2-3 minutes, keeping an eye on things to be sure it doesn’t burn. At this point, the chicken and vegetables should all have some nice browning and charred bits, kind of like you’d get on a grill.

9. 9.

   Blend ingredients in a blender until combined and smooth.

10. 10.

    Serve the fajitas with queso fresco, puffy flour tortillas, and cilantro jalapeno crema.