Oven Baked Fajitas
As much as I love Mexican food, Fajitas are not something I eat. Peppers, onions, tomatoes – these are on my Top 10 of Yucky Foods! This did not stop me from coming up with a recipe that my hubby enjoys.
After trying a few, I mashed together this one. The hubby snarfed up the meal. Next time I need to use Mild Ro-Tel Tomatoesinstead of Original! His mouth was on fire.
When you make your fajitas, be sure to pick the flavor of Ro-Tel that you enjoy. Ro-Tel is available in Original, Mild, Hot, Chunky, Mexican and Chili Fixin’s style. If you do not enjoy spicy food, you can use a can of plain diced tomatoes.
Although I chose chicken for the meat in this recipe, you could choose one pound of strip steak, pork or shrimp. Remember to follow cooking guidelines for any meat that you choose.
Top your fajitas with sour cream, guacamole or salsa. Serve with a side of rice for a complete meal. I will get my rice recipe on here soon!
A healthy, sizzling Fajita recipe with just the right amount of heat! Top with sour cream and serve with a side of rice.
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 Tablespoon Olive Oil
- 1/2 Tablespoon Lime Juice
- 2 teaspoons Chili Powder
- 1/4 teaspoon Paprika
- 1 1/2 teaspoons Cumin
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Salt
- 1 (15 oz) Can Ro-tel Tomatoes, drained well
- 1 Medium Onion, sliced
- 1/2 Red Bell Pepper, cut into strips
- 1/2 Green Bell Pepper, cut into strips
- 12 Flour Tortillas, warmed
- Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
- In a small bowl combine the oil, lime juice, chili powder, cumin, paprika, garlic powder, and salt. Drizzle the spice mixture over the chicken and stir to coat.
- Next add the tomatoes, peppers, and onions to the dish and stir to combine.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
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