Chicken Fajita Pierogy Sheet Pan

This Chicken Fajita Pierogy Sheet Pan is a delicious twist on the traditional Tex-Mex Fajitas, while still having the flavors we crave. With toasted pierogies and tender chicken, this meal is incredibly easy to throw together and is great for serving a crowd. Just Transfer to a serving platter with tortillas on the side, or leaving on the Crestware Cookie Sheet (#4020) and let your guests serve themselves.

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This Chicken Fajita Pierogy Sheet Pan is a delicious twist on the traditional Tex-Mex Fajitas, while still having the flavors we crave.

Chicken Fajita Pierogy Sheet Pan

Ingredients:

• 12 Mrs. T’s® Classic Cheddar Pierogies (#5621)
• 1 lb. Main St. Meats Chicken Strips for Fajitas (#2609)
• 1 poblano pepper, cored, seeded and sliced
• 2 cups Flav-R-Pac Fajita Blend (#2069)
• 1 cup cherry tomatoes, halved
• 2-3 Tbsp Fabulous Fajita Seasoning (#1017)
• 3 Tbsp BBF Avocado Oil (3516)

Fire-Roasted Tomatillo & Avocado Pico de Gallo:

• 3 tomatillos, husks removed
• 2 1/2 cups Simplot Avocado Dices (#1645)
• 1 jalapeño, minced (remove seeds if you’d like it less spicy)
• 1/2 cup SupHerb Farms Fresh Frozen Chopped Cilantro (#1921)
• 1/4 cup Flav-R-Pac Chopped Onions (#5772), minced
• juice of 1 lime
• 1 1/2 tsp Regal Coarse Sea Salt (#1147)

Instructions:

1. First, preheat your oven to 400F.
2. Then, prepare your Pico de Gallo by first charring the tomatillos on a hot frying pan (with no oil) for about 15 minutes, or until it is charred on all sides. Once cooled, chop and mix with the remaining ingredients. Store in the fridge until ready to use.
3. Next, add pierogies, chicken, peppers, onion, and tomatoes to a bowl and coat with oil and fajita seasoning.
4. Spread out onto a baking sheet (#5957) lined with a silicone mat (#8436) and bake for about 30 minutes, or until the chicken is cooked through and pierogies are toasted. Serve with the prepared Pico de Gallo.

Adapted from: https://www.mrstspierogies.com/recipe/chicken-fajita-pierogy-sheet-pan/

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