|Oven roasted fajitas - you're gonna wanna make these!|
1 medium onion, cut into slices
1-3 bell peppers (green, orange, red, yellow) sliced into strips
2-3 large chicken breasts, sliced into thin strips
1 packet fajita seasoning
2 tablespoons olive oil
salt, pepper, or seasoning salt to taste
a 9x13 or even better a 10x15 pan
flour tortillas for serving
Get out your veggies... (full printable recipe found at the end of the post)
|I LOVE the pops of color and flavor bell peppers add to food!|
The whole purpose of oven baking these fajitas, is to give them a nice, roasted flavor. They will need a lot of room for air to circulate, so I started these out in a 9x13 pan, but then realized the peppers and onions were rather crowded. I then switch things out to my larger 10x15 pan, and that seemed to be more conducive to roasting. Slice up the chicken into thinner strips. I find this the easiest to do if they are still partially frozen.
Next get your favorite packet of fajita seasoning and sprinkle it over the whole pan
Next, add 2 tablespoons of olive oil
Then mix together with your hands until everything is nicely coated.
Sprinkle on a dash of seasoning salt (or salt and pepper) and squeeze half a lime over the pan, and they are ready to go into a 400º oven. By the way, the original recipe said to roast them for 40 minutes with one stir in the middle, but since my chicken was not all the way defrosted, I added a little extra time. I roasted these for 1 hour, and stirred them up at the 30 minute mark (half way through). When the timer dings, your house will smell so delicious.
Add some seasoning salt one more time and squeeze more lime juice over the pan for a nice, bright flavor enhancer.
You can see that along the edges of the pan, the veggies and onions are charred, giving it that restaurant style look and flavor.
After that, you just need some flour tortillas and place some of your fajita filling in the middle, fold it up and you are ready to serve!
These turned out fabulous!
I was worried before I tried this recipe, that there would not be enough "fajita" flavor if the meat was not marinated, but I am happy to report it had a wonderful roasted fajita flavor throughout the meat and vegetables. We saved the left overs and it made for delicious lunches the next day too. I will be adding this into our regular dinner rotation now due to how easy these are to whip up, and how awesome they taste. Try this recipe at home and let me know how you like it. Here is a link to the full printable recipe. Enjoy!!
Looks yummy, Jenn. Thanks for sharing it.
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