Recently I came across a recipe for one-sheet pan baked fajitas. (Original recipe can be found over at The Yummy Life – http://www.theyummylife.com/Oven_Chicken_Fajitas) Monica of The Yummy Life gained her inspiration from Sheet Pan Suppers, by Molly Gilbert of Dunk & Crumble blog.
The colors were beautiful, and the concept was too good to be true. The idea of baking fajitas, with all the vegetables and meat in one pan, was appealing on so many levels. First, baking rather than frying was a healthier approach to traditional fajitas. Using one baking sheet for everything meant less KP duty, which was another plus. Finally, the fact that you could do all the prep work a day in advance and hold in the refrigerator (pan and all) for a quick, no fuss supper the next day was a right up there in the convenience department. Speaking of convenience, this recipe will transition perfectly into one of those make ahead freezer meals we all love so much – the ingredients can be assembled, then stored flat in the freezer in a zip-lock bag. Just add 10 minutes more to the baking time, and you’ll have a great Mexican meal whenever you’re in the mood for chicken fajitas without the fuss.
My guys are big fans of Mexican dishes – and even bigger fans of anything that requires less clean up. I’m a huge fan of easy, quick suppers that are packed with flavor (30 minutes bake time, with another 10 minutes or so to slice, dice and prep the pan).
Those of you who know me or follow my blog know that I like to read new recipes through, then do a little tweaking to suit our particular tastes. That’s the beauty of any recipe – that none are carved in stone. A little change here, a little alteration there and it becomes your own, a reflection of you. I highly encourage change – let recipes serve as inspiration that lead to new creations.
This is my rendition of the original recipe – I hope it inspires your creative side.
Beautiful Baked Chicken Fajitas
2 lbs. boneless, skinless chicken breasts
2 red bell pepper, cord, seeds removed
1 poblano pepper, seeds included
2 jalapenos, seeds included
1 Serrano pepper, seeds included
1 large onion, sliced
3 tablespoons hot taco seasoning
2 tablespoons olive oil
8-10 flour tortillas, warmed
optional garnishes/toppings: guacamole, sour cream, salsa
Preheat oven to 425 degrees. Spray a large, rimmed baking pan with Pam.
Cut tops from bell peppers. Remove membrane and seeds. Cut bell peppers into long, thin slices. Spread bell peppers onto prepared baking pan.
Remove tops from poblano, jalapeno and Serrano pepper. Cut peppers into long, thin slices. Spread peppers onto baking pan, tossing with bell pepper slices.
Cut ends from onion, remove outer skin. Slice onion in half from end to end. Slice each half into long, thin slices. Break apart and spread over baking pan, tossing with pepper mixture to blend. Sprinkle vegetable mixture with a little taco seasoning, toss to coat. Set pan aside.
Cut chicken breasts against the grain into 1/4″ to 1/2″ wide strips. Spread sliced chicken out on cutting board. Season generously with taco seasoning. Spread chicken in a single layer over vegetable mixture. Drizzle with olive oil.
Bake, uncovered, in preheated oven for 15 minutes. Remove from oven, drain off any excess liquid that may have accumulated in the bottom of the pan. (Too much liquid will render soggy veggies).
Using tongs, toss everything in the pan for a nice mixture of flavoring. Return baking pan to oven, and continue to cook for about 15 minutes longer.
While fajitas finish baking, warm tortillas. Tortillas can be warmed on a flat griddle pan or wrapped in foil and placed in the oven during the last 10 minutes of baking time.
Serve fajitas straight from the baking pan with warmed tortillas and addition “fixings” on the side.