Sheet Pan Chicken Sausage Fajitas
These sheet pan chicken sausage fajitas combine sweet peppers, red onions, and juicy chicken sausage, all tossed together with homemade fajita seasoning and topped with fresh chopped cilantro and crumbly cotija cheese.
Servings: 12 fajitas
Ingredients
- 2 (12 ounce) packages chicken sausage sliced
- 2 small red bell peppers seeded and thinly sliced
- 2 small orange bell peppers seeded and thinly sliced
- 2 small yellow bell peppers seeded and thinly sliced
- 1 small red onion peeled and thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons cornstarch
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- 12 (6-inch) flour tortillas lightly steamed
- ½ cup minced cilantro
- ½ cup crumbled cotija cheese
Instructions
- Preheat oven to 425 degrees F and line 2 rimmed baking sheets with parchment paper.
- In a large bowl add sliced sausage, sliced peppers, sliced onion, and olive oil.
- 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.
Nutrition
Serving: 1fajita | Calories: 37kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 6mg | Sodium: 282mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1029IU | Vitamin C: 55mg | Calcium: 42mg | Iron: 0.4mg