Chicken Fajita Pierogy Sheet Pan

Chicken Fajita Pierogy Sheet Pan



  • 1 box of Classic Cheddar or your favorite variety Mrs. T's® Pierogies
  • 1 pound pre-cut boneless, skinless chicken breast
  • 1 poblano pepper, cored, seeded and sliced
  • 1 bell pepper, cored, seeded, and sliced
  • 1 onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1 packet Fajita seasoning
  • 3 tablespoons olive oil
Fire-Roasted Tomatillo & Avocado Pico de Gallo:
  • 3 tomatillos, husks removed
  • 2 ripe avocados, peeled, pitted, and chopped
  • 1 jalapeño, minced (remove seeds if you’d like it less spicy)
  • 1/2 cup chopped cilantro
  • 1/4 white onion, minced
  • juice of 1 lime
  • 1 1/2 teaspoons kosher salt


  1. Heat oven to 400°F.
  2. Combine pierogies, chicken, peppers, onion, and tomatoes in a large bowl. Sprinkle with spice mix and olive oil. Toss to coat.
  3. Spread in an even layer on a large rimmed baking sheet.
  4. Bake for about 30 minutes, until chicken is cooked through and pierogies are toasted. Serve with Fire-Roasted Tomatillo & Avocado Pico de Gallo.
  5. To Make the Pico de Gallo - Char tomatillos for about 15 minutes in a hot, dry frying pan until charred on all sides. Let cool, then chop.
  6. Mix tomatillos with remaining ingredients. Taste and add more salt or lime juice if needed.
  7. Pico de Gallo will keep up to 3 days covered tightly in the refrigerator.
Classic Cheddar

Classic Cheddar

You can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket. Delicious.

Mrs. T’s Classic Cheddar Pierogies are perfect for quick snacks and easy dinners!