Sheet Pan Chicken Fajitas with Pierogies

This is one of those recipes I just can’t get enough of. As in, I have to physically remove myself from the table when I fix it for dinner to keep from taking “just one more piece”, which always turns into three or four or, who am I kidding…ten.

These sheet pan chicken fajitas are my third recipe in collaboration with Mrs. T’s Pierogies and I am just loving coming up with new ways to turn those dreamy, potato-filled pierogies into dinner staples. I used their classic cheddar pierogies here but really any of their thirteen varieties would be excellent.

Easy Sheet Pan Dinners

Aren’t sheet pan dinners just the best? Everything gets piled onto one pan and popped in the oven. No matter what kind of day you’ve had, a good sheet pan dinner seems to make it that much better.

Typically you would serve warm tortillas with sheet pan fajitas but here, with the crispy-edged baked pierogies, there’s no need! Plus, they make this dish even easier, because you don’t have to use another pan to heat the tortillas. In fact, you don’t even have to thaw the pierogies before tossing them with the other ingredients and sticking them into the oven.

My Famous ¡Hola! Jalapeño Spice Mix

You can certainly season this pierogy and chicken fajita dinner with store-bought taco seasoning but tossing together a homemade blend of chipotle chili powder, ground cumin and a few other special spices will make them that much better.

I’ve been making my own secret blend for years. Actually, not so secret at all seeing as I first wrote about it nearly five years ago. I use it on just about everything from grilled fish to mixing into softened butter for sweet corn. Pro tip? Make a double or even triple batch, it lasts forever and you will definitely use it.

Fire-Roasted Tomatillo & Avocado Pico de Gallo

The ultimate salsa to complete this meal combines fire-roasted tomatillos and ripe avocado with lots of fresh, chopped cilantro and lime juice. A hefty spoonful brightens the whole meal and adds an extra kick of spice from minced jalapeños.

Along with the chipotle powder in the spice mix and this salsa, this dish is probably a five on the spicy scale. My kids ate it happily, albeit with more than one glass of milk. You can take the seeds out of the jalapeño to make it less spicy, and also use mild chili powder instead of the chipotle to control the heat even more.

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