These sheet pan chicken sausage fajitas are a great weeknight meal that can feed a hungry crowd. Sweet peppers, red onions, and juicy chicken sausage all tossed together with a homemade fajita seasoning and topped with fresh chopped cilantro and crumbly cotija cheese.
This post is sponsored by al fresco. All opinions are 100% my own.
When I was a kid we would hit up the local Mexican restaurant for my birthday and I would always get so excited about the fact that soon enough I would be wearing a giant sombrero and devouring fried ice cream.
When you’re turning 10 it’s the little things in life that get you beyond excited. But really – we all know that fried ice cream is THE BEST!
Ok, off ice cream and onto the savory aspect of my Mexican feast.
I was a HUGE fan of ordering fajitas for my birthday because I loved how they came to the table all smoking and hot and the idea of putting together my own little fajita always excited me.
Off-topic for a hot second – I see a theme where I was really excited by food.
Back to fajitas.
They were exciting, show-stopping, and always delicious.
As an adult, it’s the exact reason I don’t order them in a restaurant. I don’t want people looking at me as my food is being delivered.
You know all the people are thinking “Look at that showoff ordering fajitas.” If you’re under 13 it’s a pass but over that and you look like a person who only wants all eyes on them.
BUTBUTBUT that is why I came up with my own at home sheet pan chicken sausage fajitas that involves just a sheet pan, lots of veggies, lots of chicken sausage, spices, and a few minutes of your time.
Oh, and it involves zero steaming cast iron plates served directly under your face.
AKA: no meat steam facial with this dish.
If you’re craving a more traditional recipe you have to try these chicken fajitas!
If you’re new to my blog WELCOME! If you’re not new then you’ll know that I have a real love affair with al fresco chicken sausage. I’ve been using them for years and have been working with them on and off for the past 3 years.
They offer tons of great-tasting chicken sausage that can fit into almost any dish I’m preparing.
That’s why when they asked if I wanted to team up again I was all “YES OBVIOUSLY OMG I LOVE YOUR SAUSAGE WHY DID YOU WAIT SO LONG TO ASK ME TO WORK WITH YOU AGAIN!”
You know, all chill and calm. Like a real professional.
But really I do love their chicken sausage because it makes putting together any meal super easy and super fast.
PLUS it packs a big hit in the flavor department and can change an entire meal just based on the flavor you pick.
For this recipe, I was going back and forth between sweet & smoky bbq and spicy jalapeno but finally settled on the sweet & smoky bbq.
Don’t get me wrong, the spicy jalapeno would be awesome but I was trying to keep the heat under control. I wasn’t sure how many in my crowd were heat lovers.
To serve it kept it simple by putting it on top of toasted flour tortillas and sprinkling it with fresh chopped cilantro and cotija cheese. So simple and SO GOOD!
Looking for even more chicken sausage recipes? Try my Sheet Pan Chicken Sausage and Vegetables, Chicken Sausage and Vegetable Foil Packet Dinner, Grilled Chicken Sausage Pizza, Pumpkin Cornbread Chicken Sausage Stuffing or my Chicken Sausage and Brown Rice Stuffed Acorn Squash
Sheet Pan Chicken Sausage Fajitas
These sheet pan chicken sausage fajitas are a great weeknight meal that can feed a hungry crowd. Sweet peppers, red onions, and juicy chicken sausage all tossed together with a homemade fajita seasoning and topped with fresh chopped cilantro and crumbly cotija cheese.
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 2 (12 ounce) packages al fresco sweet & smoky bbq chicken sausage, sliced
- 2 red bell pepper, seeded and thinly sliced
- 2 orange bell pepper, seeded and thinly sliced
- 2 yellow bell pepper, seeded and thinly sliced
- 1 red onion, peeled and thinly sliced
- 2 teaspoons cornstarch
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, optional
- 8-12 flour tortillas, depending on size, toasted
- 1/2 cup minced cilantro
- 1/2 cup crumbled cotija cheese
Directions:
Preheat oven to 425 degrees and line 2 rimmed baking sheets with parchment paper.
In a large bowl add sliced sausage, sliced peppers, and sliced onion.
In a small bowl whisk together cornstarch, chili powder, kosher salt, smoked paprika, cumin, oregano, garlic powder and cayenne pepper.
Sprinkle the spice mix over the sausage and peppers and stir to evenly coat.
Put half the mixture on each sheet pan, spread out into a thin layer and bake for about 15 minutes, stirring halfway, or until golden brown. If you want even browner color you can pop the trays under the broiler for a few minutes.
Serve on flour tortillas with a sprinkle of minced cilantro and cotija cheese.