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Buffalo chicken fajitas

Crispy buffalo chicken style fajitas baked with a medley of roasted peppers, onions and corn served with a creamy cilantro sauce and fresh pineapple salsa. This recipe is all baked on a single sheetpan and ready in 40 minutes.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Weeknight Dinners
Cuisine: American
Servings: 10
Author: the communal feast

Ingredients

  • 4 skinless and boneless chicken breasts
  • 1 TBS baking powder
  • 1 TBS cornstarch
  • 1 TBS smoked paprika
  • 1 TBS chipotle chili powder
  • 1 TBS garlic powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • salt and pepper
  • 1 cup Frank's red hot sauce
  • 2 TBS butter
  • 1 tsp Worcestershire sauce
  • 4 bell peppers sliced
  • 1 large yellow onion thinly sliced
  • 1 cup pineapple cubed small
  • 1/3 cup red onion finely chopped
  • 1/3 cup cilantro finely chopped
  • 2 limes
  • flour tortillas warmed
  • Creamy cilantro sauce to serve see notes
  • 3 earns of corn optional

Instructions

  • Preheat oven to 350 degrees F.
  • Pat dry chicken breasts, season with salt and pepper and spray a large baking tray with cooking oil. Combine baking powder, cornstarch, all dried spices and herbs. Rub both sides of chicken with the blend and place on baking tray breast side down. Bake for 15 minutes.
  • While the chicken is crisping, prep the remaining ingredients. Chop peppers, onions and corn. Set aside.
  • Pineapple salsa: combine cubed pineapple, red onion, cilantro and juice of 1 lime. Stir until well combined. Set aside until ready to serve.
  • At this point the initial bake of the chicken should be done. Increase the oven temperature to 425 degrees F. To the same baking tray, turn chicken over and move to 1 side. Add all the peppers, onions and corn. Coat veggies (not the chicken) with olive oil. Return to the oven and bake for 20 minutes.
  • To make the buffalo sauce: in a saucepot melt butter. Once the butter is melted stir in the hot sauce. Bring to a slow boil and reduce to simmer. Add the Worcestershire and stir to incorporate. Let simmer 5 minutes.
  • Once the tray has finished cooking, dip the chicken breasts into the buffalo sauce coating both sides. Place on cutting board and cut into strips.
  • Serve family style with pineapple salsa, warmed tortillas, green sauce and extra buffalo sauce.

Notes

The cilantro sauce is adapted from one our previous Carne Asada recipes. To a food processor combine all the ingredients. Blend until a smooth sauce forms.
  • 1/2 cup basil
  • 1 1/2 cup fresh cilantro
  • 1/3 mayonnaise
  • 1 tsp Worcestershire sauce
  • 2 garlic cloves
  • 1 tbsp salt
  • 1 tbsp pepper