Sheet Pan Chicken & Poblano Fajitas

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• chicken cutlets
  20 oz
• cilantro
  ¼ oz
• cooking oil
  2 tsp
• fajita spice blend
  2 tbsp
• flour tortillas
  12 unit
• lime
  1
• long green pepper
  2
• paper towels
• pepper
• roma tomato
  2
• salt
• sour cream
  4 tbsp
• yellow onion
  2

🍳 Cookware

• baking sheet
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve, peel, and thinly slice yellow onion ; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve, core, and thinly slice long green pepper into strips.

   yellow onion: 2, long green pepper: 2
2. 

   2

   Toss sliced onion and green pepper on one side of a baking sheet with a drizzle of cooking oil , salt , and pepper . Roast on top rack for ⏱️ 5 minutes (you’ll add more to the sheet then).

   cooking oil: 2 tsp, salt, pepper
3. 

   3

   While veggies roast, pat chicken cutlets dry with paper towels . Season all over with fajita spice blend , salt, and pepper. Drizzle with oil and rub to evenly coat.

   chicken cutlets: 20 oz, paper towels, fajita spice blend: 2 tbsp
4. 

   4

   Once veggies have roasted 5 minutes, remove baking sheet from oven. Carefully add chicken to empty side. Return to top rack until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-18 minutes. TIP: If veggies are done before chicken, remove from sheet and continue roasting chicken. Transfer chicken to a cutting board; let rest at least ⏱️ 5 minutes .
5. 

   5

   Meanwhile, dice roma tomato . Roughly chop cilantro . Zest and quarter lime . In a small bowl , combine tomato, cilantro, minced onion, and a squeeze of lime juice. Season with salt and pepper. In a separate small bowl, combine sour cream with lime zest and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

   roma tomato: 2, cilantro: ¼ oz, lime: 1, sour cream: 4 tbsp
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Thinly slice chicken crosswise. Divide tortillas between plates and fill with chicken and veggies. Top with pico de gallo, Monterey Jack cheese , and lime crema. Serve with remaining lime wedges on the side. TIP: Serve chicken, veggies, pico de gallo, Monterey Jack, lime crema, and lime wedges in separate bowls or plates for a build-your-own fajita bar!

   flour tortillas: 12 unit, Monterey Jack cheese: ½ cup