I love making big spreads of Mexican food. Much of it is easy to prepare and not incredibly time consuming. Mexican food is also a crowd pleaser – people can choose their own toppings to make everything customized. And let’s be honest, it’s delicious.
A friend told me recently about oven baking her fajita mix. I tried it, and it worked really well. Time wise, I think it takes about the same amount of time. But it is less hands on if you that helps in these hectic dinner times. Who knew winter could be so busy?
Chicken Fajitas (Serves 4)
½ tablespoon canola oil
1 onion, thinly sliced
2 bell peppers, thinly sliced
½ jalapeno, diced
2 cloves garlic, minced
2 tomatoes, sliced
3 large chicken breast, cut in strips
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon oregano
½ cup shredded cheddar cheese
4 large whole wheat flour tortillas
1. Heat a large skillet over medium high heat. Add oil. When hot, add chicken. Cook for about 3-5 minutes, until done. Remove to a plate.
2. Return skillet to heat. Add onion and peppers, cook until beginning to soften. Add garlic, chili powder, cumin, and oregano. Cook, stirring until fragrant 1-2 minutes.
3. Stir in tomatoes and chicken. Cook until most of moisture is gone from tomatoes. Serve on tortillas with cheese.
1. Line a large baking sheet with foil. Spray lightly with cooking spray. Preheat oven to 375 degrees F.
2. Combine vegetables, chicken, oil, and seasonings in a large bowl. Toss to combine.
3. Spread in one layer on prepared baking sheet. Bake at 375 for 10-12 minutes, or until chicken reaches 165 degrees F.
4. Serve on tortillas with cheese.
Nutritional information (amount per serving):
Calories: 489 kcal
Protein: 59 g
Fat: 16 g
Saturated Fat: 6 g
Cholesterol: 163 mg
Carbohydrates: 29 g
Fiber: 7 g
Sodium: 501 mg
Recipe notes: You can obviously mixup the toppings here. I just kept it simple. You could also increase the amounts of peppers and tomatoes if you like them. Mixing up the colors of you peppers is fun, too.