Sheet-Pan Poblano & Corn Chicken Fajitas Recipe

I absolutely love how this Sheet-Pan Poblano & Corn Chicken Fajitas Recipe brings together bold flavors with effortless cooking. The smoky poblano peppers and sweet corn kernels mingle perfectly with tender chicken strips, all coated in a warm blend of ancho chile, cumin, and paprika. What makes this recipe stand out for me is how simple it is—just one sheet pan, a quick broil, and dinner is ready in about 30 minutes.

You’ll find that this Sheet-Pan Poblano & Corn Chicken Fajitas Recipe works wonderfully for busy weeknights when you want something tasty without spending forever in the kitchen. Plus, it’s such a crowd-pleaser; my family goes crazy for the combination of charred peppers, juicy chicken, and creamy avocado on fresh tortillas. If you like fajitas but want to skip the grill or complicated prep, this recipe is definitely worth trying.

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Ingredients You’ll Need

I love how the ingredients for this Sheet-Pan Poblano & Corn Chicken Fajitas Recipe come together to create a wonderful balance of smoky, savory, and fresh flavors. When I shop for this dish, I look for firm poblano peppers and ripe avocado to make sure every bite is just right.

• Neutral Oil (such as canola or avocado): A neutral oil heats well under the broiler without overpowering the spices.
• Ancho Chile Powder: Provides a gentle smoky heat that’s rich but not too spicy.
• Ground Cumin: Adds earthy warmth that complements the chili powder perfectly.
• Paprika: Brings a subtle sweetness and vibrant color.
• Garlic Powder: For that essential garlicky undertone that deepens flavor.
• Salt: Balances and enhances all the other seasonings.
• Boneless, Skinless Chicken Breasts: Easy to slice into strips and cooks quickly under the broiler.
• Poblano Peppers: Mildly spicy and smoky, perfect for fajitas.
• Yellow Onion: Adds sweetness and texture when charred.
• Corn on the Cob: Offers a fresh, sweet crunch to brighten the dish.
• Corn or Flour Tortillas: I prefer corn for authenticity and extra texture, warmed just before serving.
• Ripe Avocado: Creamy topping that balances the spices beautifully.
• Sour Cream: Adds cool tanginess and creaminess.
• Fresh Cilantro: Bright herbaceous notes that lift the whole dish.
• Lime Wedges: A squeeze of lime brightens every bite—don’t skip it!

Variations

This recipe is a great starting point, but I love to experiment a bit depending on what’s in season or what my family craves. Feel free to swap or add vegetables and adjust spices to make it your own!

• Add Bell Peppers: I often add red or yellow bell peppers for extra color and sweetness; my family enjoys the crunch they add.
• Make it Spicier: If you like heat, try adding a pinch of cayenne or use chipotle powder instead of ancho chile for smokier fire.
• Vegetarian Version: Replace chicken with sliced portobello mushrooms or extra corn and poblano for a hearty plant-based twist.
• Use Chicken Thighs: For juicier, more flavorful meat, boneless thighs work wonderfully under the broiler too.

How to Make Sheet-Pan Poblano & Corn Chicken Fajitas Recipe

Step 1: Prep and Mix Your Spice Blend

Start by preheating your oven’s broiler—place an oven rack about 7 to 8 inches from the heat source and line a large rimmed baking sheet with foil for easy cleanup. In a large bowl, whisk together your neutral oil with ancho chile powder, cumin, paprika, garlic powder, and salt. This homemade spice blend is where the fajita magic begins, so take a moment to breathe in that aroma—it’s one of my favorite parts!

Step 2: Cut and Coat Your Chicken and Veggies

Slice your chicken breasts into cutlets, about half the thickness, then cut those into strips. Toss the chicken in your spicy oil mixture, coating every piece thoroughly. Next, add the sliced poblanos and onion to the bowl, toss with any leftover seasoning, then spread the chicken on one side of the baking sheet and the veggies on the other. Place the whole shucked ear of corn alongside them. Arranging everything with a bit of space helps to get that perfect broil char without steaming.

Step 3: Broil, Flip, and Finish Cooking

Broil the chicken first for about 7 to 8 minutes until it’s lightly charred and fully cooked through. Remove it to a plate and tent with foil to keep warm. Give the veggies a quick toss on the baking sheet and turn the corn so it chars evenly. Pop them back under the broiler for about 5 more minutes until the poblanos and onion are tender and the corn has a lovely blackened edge. This two-step broiling is a trick I discovered to get everything perfectly cooked without tough chicken or mushy vegetables.

Step 4: Finish and Assemble Your Fajitas

Cut the kernels off the charred corn and toss them into the poblano-onion mix. Now for the fun part—pile your tortillas high with chicken, vegetables, fresh avocado slices, a dollop of sour cream, and chopped cilantro. Serve with lime wedges on the side for that zesty finish that ties everything together. Trust me, the squeeze of lime makes a world of difference!

How to Serve Sheet-Pan Poblano & Corn Chicken Fajitas Recipe

Garnishes

I always top these fajitas with ripe avocado slices for creaminess and a generous sprinkle of chopped fresh cilantro. A dollop of cool sour cream helps balance the smoky spices, and a fresh squeeze of lime right before eating brings everything to life. Sometimes, I even add pickled jalapeños or a bit of shredded cheese for extra indulgence.

Side Dishes

For sides, I like to serve a simple black bean salad or Mexican street corn salad to keep the flavors cohesive. A quick guacamole and chips platter pairs well, too. When I want a lighter meal, a crisp green salad with citrus dressing works beautifully alongside.

Creative Ways to Present

For a festive touch, I’ve arranged these fajitas family-style with colorful bowls of toppings on the table so everyone can build their own. For parties, I like to make mini fajita tacos on appetizer-sized tortillas—cute and perfect for dipping! Wrapping each in foil keeps them warm and portable for picnics or casual gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and veggies together in an airtight container in the fridge for up to 3 days. Keeping them mixed helps the flavors meld nicely overnight. The tortillas I keep separate so they stay soft when reheated.

Freezing

While I usually prefer fresh for best texture, you can freeze the cooked chicken and vegetable mix in a freezer-safe bag for up to 2 months. Just thaw overnight in the fridge before reheating gently on the stove or in the oven.

Reheating

To reheat, I spread leftovers on a baking sheet and warm under the broiler for a few minutes to refresh that charred flavor and avoid sogginess. Microwave works in a pinch, but the broiler really revives the fajitas better. Remember to warm tortillas separately in a skillet or wrapped in foil before serving.

FAQs

Final Thoughts

This Sheet-Pan Poblano & Corn Chicken Fajitas Recipe has become a fast favorite in my kitchen because it’s so simple yet full of flavor that feels anything but ordinary. I love sharing it with friends because it’s approachable for cooks of all skill levels and perfect for those days when you want a no-fuss, delicious dinner with minimal cleanup. Give it a try—you might just find it becoming your go-to fajita recipe too!

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