Sheet-Pan Poblano-&-Corn Chicken Fajitas

Name: Sheet-Pan Poblano-&-Corn Chicken Fajitas
Yield: 1
Ingredients: 8 fajita-size corn or flour tortillas, warmed; 1 medium ripe avocado, pitted sliced; lime wedge for serving; 1/4 c sour cream; 1/4 c chopped fresh cilantro; 1 tsp garlic powder; 3 large poblano peppers, seeded sliced into 1/2-inch-thick strips; 3 Tbsp canola oil; 1 Tbsp ancho chile powder; 2 tsp ground cumin; 2 tsp paprika; 1 tsp salt; 1 mg boneless, skinless chicken breast; 1 medium yellow onion, cut into 1/2-inch-thick slices; 1 ear corn, shucked

Sheet-Pan Poblano-&-Corn Chicken Fajitas

0 mins

Total time

1

Serving

15

Ingredients

Enable cook mode

Ingredients

fajita-size corn or flour tortillas, warmed

medium ripe avocado, pitted sliced

lime wedge for serving

¹⁄₄

csour cream

¹⁄₄

cchopped fresh cilantro

tspgarlic powder

large poblano peppers, seeded sliced into 1/2-inch-thick strips

Tbspcanola oil

Tbspancho chile powder

tspground cumin

tsppaprika

tspsalt

mgboneless, skinless chicken breast

medium yellow onion, cut into 1/2-inch-thick slices

ear corn, shucked

Directions

Step 1

Preheat oven to broil, with oven rack 7 to 8 inches from heat. Line a large rimmed baking sheet with foil.

Step 2

Stir oil, chile powder, cumin, paprika, garlic powder and salt together in a large bowl; set aside.

3 more steps — sign up to see the rest

To view this recipe and access thousands of others, sign up for free or, log in