Baked Fajitas

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Summer, summer, summer tiiiime ... that time of year when you and your kids are outside all day long, everyone is ravenous and you crave fresh foods and even less time in front of the oven.  

Despite easily being able to eat grilled food every day, we needed some alternatives for days when that isn't an option.  You know, rainy days, or days when you forget you are out of propane (oops!).

Picture taken post-first bite, because yum, fajitas.

Picture taken post-first bite, because yum, fajitas.

Fajitas have long been a summer food memory for me.  One summer in college I worked at Chili's and not only ate a lot of fajitas but smelled of the signature Chili's smoldering fajita all summer long.  Despite that, I still love them.  But I do not love making them, so many pans, and dishes, and the house smells like Chili's for days!  Not my ideal family meal.

Enter baked fajitas!!  Even though these fajitas aren’t seared in a flaming hot cast iron pan they are still packed with that southwest flavor that will leave you wanting more!  I love that this easily makes a big batch, because we all love these fajitas! 

You don't even need mixing bowls for the chicken and veggies, just toss them straight onto the pan.  One less thing to clean - now you are speaking my language.  (I used one here for pictures but IRL everything would just get thrown on that sheet pan all at once!)

Now go forth and enjoy your summer day! Throw the all chicken fajita yumminess in the oven and bam, you have easy, healthy, crowd pleasing, baked chicken fajitas! You win the day!

INGREDIENTS

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Seasoning:

  • 1 Tbsp chili powder (depending on spice desired)

  • 1 tsp ground cumin

  • 1/2 Tbsp ground paprika

  • 1/4 tsp garlic powder

  • 1/2 tsp ground coriander

  • 1 tsp oregano

  • 1/2 - 1 tsp sugar

  • Salt and freshly ground black pepper for taste

Fajita filling:

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  • 1 1/2 lbs boneless skinless chicken breasts , sliced into 1/2-inch thick strips

  • 1 of each red , green and yellow bell peppers, sliced into strips (really, just use the peppers you have on hand)

  • 1 medium yellow onion, sliced into strips

  • 2 Tbsp vegetable oil

  • 2 Tbsp lime juice or 1 fresh lime

  • Corn tortillas

  • Your favorite toppings

DIRECTIONS

  1. Preheat oven to 400 degrees or 375 convection.

  2. For the seasoning: In a small mixing bowl combine chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.

  3. Spread bell peppers, onion, and chicken onto baking sheet or 9x13 Pyrex.

  4. Drizzle vegetable oil over top of filling then sprinkle the seasoning mix over the top. Toss everything to evenly coat with seasoning.

  5. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 30 minutes depending on if you use conventional or convection.

  6. Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking (less for convection).

  7. As soon as meat and veggies come out of the oven, drizzle lime juice evenly over top, sprinkle with cilantro if desired, and toss to coat.

  8. Serve filling warm in warm tortillas with desired toppings and wedges of lime.

  9. Devour.