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.
- 1 16-ounce package Mrs. T's Classic Cheddar Pierogies
- 1 pound boneless, skinless chicken breast, sliced
- 1 poblano pepper, cored, seeded and sliced
- 1 bell pepper, cored, seeded, and sliced
- 1 onion, sliced
- 1 cup cherry tomatoes, halved
- 1 recipe ¡Hola! Jalapeño Spice Mix
- 3 tablespoons olive oil
For the Fire-Roasted Tomatillo & Avocado Pico de Gallo
- 3 tomatillos, husks removed
- 2 ripe avocados, peeled, pitted, and chopped
- 1 jalapeño, minced (remove seeds if you'd like it less spicy)
- 1/2 cup chopped cilantro
- 1/4 white onion, minced
- juice of 1 lime
- 1 1/2 teaspoons kosher salt
Heat oven to 400°F.
Combine pierogies, chicken, peppers, onion, and tomatoes in a large bowl. Sprinkle with spice mix and olive oil. Toss to coat.
Spread in an even layer on a large rimmed baking sheet.
Bake for about 30 minutes, until chicken is cooked through and pierogies are toasted. Serve with Fire-Roasted Tomatillo & Avocado Pico de Gallo.
To Make the Pico de Gallo
Char tomatillos in a hot, dry frying pan or comal for about 15 minutes, until charred on all sides. Let cool, then chop.
Mix tomatillos with remaining ingredients. Taste and add more salt or lime juice if needed.
Pico de Gallo will keep up to 3 days covered tightly in the refrigerator.