Sheet tray chicken fajitas with cilantro jalapeno crema

Set the oven to 500F and put a half sheet tray inside to preheat with it.

Slice the chicken thighs into long strips between a half and a quarter inch thick and move them to a medium bowl.

Halve the red onion and slice each half into quarter inch slabs, thick enough to survive 15 to 20 minutes of very high heat.

Slice the sides off the bell peppers into planks, leaving the watery bitter pith on the core, then cut the planks into slices about a half inch thick.

Cut the poblano the same way and add it with the peppers and onions to the chicken.

Add the salt, black pepper, garlic powder, onion powder, cumin, chili powder, chili flake and oregano.

Add the lime juice and olive oil and toss everything to combine.

Pull the hot sheet tray from the oven, dump on the meat and vegetables and spread them into an even flat layer.

Roast at 500F for 15 minutes, checking at the halfway point.

For the crema, combine the sour cream, mayo, jalapeno, garlic, cilantro, lime zest and lime juice and salt in a blender jar and blend until well combined.

At six to seven minutes, gently fold everything on the tray together to put new surfaces against the hot pan and return it to the oven for another six to seven minutes.

After 14 to 15 minutes of roasting, take the tray out and set the broiler to its highest setting; without a broiler give it another five to seven minutes at 500F.

Broil three minutes, stir, then return for a final blast to sear the top and build char and caramelization.

Grate the queso fresco on a box grater.

Heat the flour tortillas in a medium heat saute pan about 20 seconds a side and hold them in a tortilla warmer under a lid.

Fill a tortilla with the fajita mix, drizzle over the crema and finish with a strong pinch of queso fresco.