Sheet Pan Chicken Fajitas

Steps

1. Preheat the oven to 500°F and place a half sheet tray inside to preheat.
2. Slice the boneless skinless chicken thighs into long strips, approximately one-quarter to one-half inch thick.
3. Cut the red onion in half, then slice each half into quarter-inch thick slabs.
4. Prepare the bell peppers: Slice off the sides of the yellow and orange bell peppers into large planks, leaving as much pith on the core as possible. Cut these planks down into slices about one-half inch thick.
5. Slice the poblano peppers into strips, approximately one-half inch thick.
6. In a medium bowl, combine the sliced chicken, onion slabs, and all prepared peppers (yellow, orange, and poblano).
7. Add olive oil, salt, black pepper, garlic powder, onion powder, ground cumin, chili powder, chili flake, oregano, and lime juice to the bowl.
8. Toss everything together until well combined.
9. Remove the hot sheet tray from the oven. Dump the chicken and vegetables onto the tray and spread them into an even flat layer.
10. Place the sheet tray in the 500°F oven for 15 minutes, checking back at the halfway point (7-8 minutes).
11. While the fajitas roast, prepare the Cilantro Jalapeño Crema: Combine sour cream, mayonnaise, jalapeño, garlic clove, cilantro, lime zest, and lime juice in a blender. Add salt and blend until well combined.
12. After 6 to 7 minutes of roasting (when peppers are still mostly raw), gently fold the fajitas together on the tray to ensure new pieces touch the hot pan, then slide them back into the oven for another 6 to 7 minutes.
13. After 14 to 15 minutes of total roast time, check that the chicken is cooked through and peppers are about 80% done. Remove the sheet tray from the oven and turn your broiler to its highest setting (or cook at 500°F for another 5-7 minutes).
14. Load the sheet tray back into the oven under the broiler or high heat for an additional 3 minutes, stirring halfway through, until you achieve smoky charred edges and caramelization.
15. While the fajitas finish, grate queso fresco. Heat flour tortillas in a medium heat sauté pan for about 20 seconds on each side, then keep them warm.