oven fajitas

$7.78 recipe / $1.95 serving

Ooo, these are my new favorite thing!!

I love fajitas, but have had a hard time replicating their smoky goodness at home. I don’t have a grill or a cast iron griddle, so it’s been difficult to achieve that authentic fajita flavor. I’ve seen this oven method around the interent a lot lately, so I thought I’d give it a shot. SO glad I did!!!

Roasting the meat and vegetables in the oven gives them a slightly charred edge and a hard to replicate sweetness that you just can’t get in a plain old skillet. Even better yet, you don’t have to stand over the stove and babysit it while it cooks! Set it and forget it! YES. (can you tell how excited I am about this?)

I went with a vegetable heavy mix to keep costs low. I specifically used more green bell pepper and onion than anything else, because these are the two least expensive vegetables. I only used one small chicken breast (probably about 3/4 lb.) and sliced it very thin. The meat to veggie ratio was perfect after everything had cooked down. If you want to make this vegetarian, try using sliced portabello mushrooms in place of the chicken.

I like to keep my fajitas simple, with just a splash of lime, a few cilantro leaves, and a dollop of sour cream. I find that the lime really makes the flavors pop, but the other toppings are completely up to you! Play with it! :)

Oh, and although the ingredient list may look long, most of that is the fajita seasoning mix. If you want, you can just buy a packet of fajita seasoning instead, although they’re charging you a great deal for the simple act of stirring spices together!

Oven Fajitas

Oven Fajitas

5.0 from 45 reviews

oven fajitas
Prep time
Cook time
Total time
Total Cost: $7.78
Cost Per Serving: $1.95
Serves: 4
  • 1 Tbsp chili powder $0.15
  • ½ Tbsp paprika $0.07
  • ½ tsp onion powder $0.03
  • ¼ tsp garlic powder $0.02
  • ¼ tsp cumin $0.02
  • ⅛ tsp cayenne pepper $0.02
  • 1 tsp sugar $0.02
  • ½ tsp salt $0.02
  • ½ Tbsp corn starch $0.02
  • 2 small (or 1 lg.) onion $0.64
  • 2 medium green bell peppers $1.00
  • 1 medium red bell pepper $1.50
  • 1 lb. chicken breast* $1.99
  • 2 Tbsp vegetable oil $0.04
  • 1 medium lime $0.40
  • 8 (6-inch) tortillas $1.20
  • ½ cup sour cream (optional) $0.42
  • ¼ bunch cilantro (optional) $0.22
  1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).
  2. Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  3. Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.
  4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.
*I buy my chicken breast when it’s on sale for $1.99/lb. and freeze it.

Oven Fajitas

Step By Step Photos

fajita seasoningFirst mix together your fajita seasoning (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch). The corn starch helps keep things from getting too juicy while roasting and will help the seasoning adhere.

vegetablesThese are the vegetables that I used. I made sure to use more of the green bell peppers and onions because they are far less expensive than the red bell pepper.

cut vegetablesCut all of the vegetables into strips and place them in a large 9×13 inch casserole dish.

slice chickenAlso cut the chicken into very thin strips. My chicken breast was actually pretty small, but once everything was cooked and the vegetables had shrunk up a bit, the meat to veggie ratio was very good.

seasonAdd the chicken to the casserole dish with the vegetables. Sprinkle the fajita seasoning over top and drizzle with the vegetable oil. Use your hands to toss the ingredients together until they are well coated in spices and oil.

roast fajitasPop the casserole dish in a preheated 400 degree oven and let it roast for 35-40 minutes. Stir once half way through baking. Squeeze some lime juice over top after it comes out of the oven for an added zing.

oven fajitasAnd then build your fajitas! I had some leftovers for lunch today and they were scruuuuumptious! So good and so easy!!


  1. This looks so yummy! I definitely will be making it this week.

  2. Toni Hiers says:

    How much oil would you say that you used? Love this idea, probably much faster than doing it in cast iron, anyway, since you can fit much more at once in a casserole dish. Trying this out next week!

  3. Toni – I only used 2 tablespoons for the whole recipe, most of which gets left behind in the casserole dish!

    • Beth G says:

      2 tablespoons of seasoning for the whole dish you mean? And then you saved the rest? Not a big cook. Easy for me to mess something like that up! lol

      • I meant 2 Tbsp of oil (Toni asked how much oil I used). :) The seasoning mix in the ingredient list does make approximately 2 Tbsp of seasoning, though, all of which is used in the recipe.

  4. Wheresssss the cheese? Just kidding :)
    I love it, no stress oven fajitas!

  5. Oh yum. Now I want fajitas. :D

  6. Hummm, merci du partage !!

  7. This comment has been removed by the author.

  8. These are soooooo good!! And, they’re super cheap and easy! Thank you :)


  9. This looks awesome! Unfortunately I super dislike green bell peppers (one of the very very few things I can’t stand). What would you suggest to substitute? Besides “more red bell peppers” :)

    • I just made these tonight and didn’t have bell peppers, but I did have a whole bag of fresh green beans. The green beans have a nice, mild sweetness and held up well in the oven. I like green bell peppers but I don’t like when they get too soft from cooking.

    • Sub Mushrooms for the peppers,

    • Melissa says:

      Substitute zucchini if you don’t like bell pepper – I add it in anyway.

  10. I LOVE oven fajitas. Yum. Sometimes, if I’m short on something, I’ll add a can of diced tomatos. Makes them a bit juicier, but still super delicious.

  11. I’m going to make these tomorrow. Aldi’s has three packs of assorted peppers for 1.29 this week. Gonna skip the chicken and make refried beans with the canned beans I have on hand. Gonna try your refried bean recipe next week!

  12. Devora – Sometimes I like mushrooms and carrots in my fajitas :D

  13. @Beth M – ooh good idea! I wonder if something like very thinly sliced acorn or butternut squash would work for winter months, and maybe zucchini or asparagus for warmer months? mmm.

  14. I am making these tonight- went to the store yesterday after seeing your post. Also grabbed white mushrooms as that is always my favorite in fajitas. Will report back but wanted to say a quick thanks for the great idea and post making dinner tonight easy for me.

  15. Add another person to the ‘going to make tonight’ list … this looks super easy and yummy. I need some more easy dishes to add to my list!

  16. Ella says:

    When you say to squeeze lemon juice over it (in the picture captions), do you mean lime?

  17. Ella – Ha! Yes, I did mean lime… Thanks for catching that!! (fixing now)

  18. Anonymous says:

    Beth – I love your blog and thank you for continuing to put up recipes. What kind of tofu would you substitute for the chicken (as a vegetarian)? Would you recommend something other than tofu?

  19. Anon – I’m actually very inexperienced with tofu, so I’m not sure what type would be best with this. Instead, I’d just add more vegetables like mushrooms and carrots (cut into matchsticks). You could also add a few beans for more protein.

  20. Prob8 says:

    Just made these tonight. Everyone loved them! Making them was quick and easy. Thanks!!! I will be trying your black bean quesadillas later this week. Can’t wait.

  21. Anonymous says:

    I’m glad you’re giving a shout out to fajitas! They’re a great way to get rid of left over veggies (musrooms, a few brocoli florets, peppers, anything really). Fajitas are my version of a Sunday “leftover” stew. They usually translate well into different types of meals. I’ll have it in the fajita wrap for dinner and then throw the veggies and chicken over a salad for lunch! Then I can use left over beans to make a frozen burrito (thanks to your recipe) to eat another day. Last time I made it, I had an orange that was about to go bad, so I used that instead of a lime. Yummy flavor.

    Usually I marinate the chicken, cook it in a pain with all of the spices/juices. Once cooked, then I remove the chicken and then cook the veggies in the same pan. But why do two steps when I can just throw it all in the casserole dish? GREAT idea!

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  23. Amanda Wrege says:

    Making this tonight with steak! Thanks Beth!! :)

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  25. This was perfect! My husband and I enjoyed it immensely! Thanks, Beth!

  26. I like to toss everything with a little liquid smoke before I toss with the seasoning blend, and use smoked paprika to amp up the smoky goodness when I’m too lazy to take everything out to the grill.

  27. I like to toss everything with a little liquid smoke before I toss with the seasoning blend, and use smoked paprika to amp up the smoky goodness when I’m too lazy to take everything out to the grill.

  28. I have been making my version of oven fajitas since I had kids and found it easier to stick in the oven than stand at the hob. My version marinades the meat and veg in olive oil, oregano, chilli flakes, salt, and lime zest and juice.

  29. Dana says:

    These are delicious. I can’t believe how easy it was and how close they tasted to restaurant-style fajitas.

  30. Terri says:

    Made these tonight, great!!!!

  31. Greenbean says:

    This is in my oven as I type, and it smells delicious! I left out the chicken since I don’t like dealing with meat, but I don’t think it’ll miss it. Thanks so much for your beautiful blog!

  32. My 6 year old hates bell peppers. He ate every last crumb. Gobbled would be more accurate. I added a touch of lime and some sour cream. Yummy stuff.

  33. Kathy says:

    A favourite of mine. Always turns out amazing.

  34. We absolutely love these! Will definitely be making them a few times a month!

    • Angela L says:

      Beth- Love this recipe! If you were doing beef, what cut would you use? And would you change anything else? I live with four hungry, beef-loving guys!

      • Hmm, I think I would use a flank or skirt steak and be SURE to slice it across the grain, or else it can be very tough. I’m going to try it with beef someday soon, too!

  35. Vivian says:

    Looks like this will be one of my go to recipes. Would you recommend freezing this recipe? Perhaps a person should leave out the sour cream if freezing.

  36. Mmm! I made this last night with on sale round steak (marinated overnight with the seasonings & some lime juice), and subbed the red bell pepper for 3 sliced carrots. Instead of tortillas I made salsa rice. Wonderful idea Beth! I will forever make faijas in the oven!

  37. Cliff says:

    Looks like a good way to make a large amount of fajitas to have as leftovers in the future. I’ll just double the amount of chicken to get 4 decent servings out of it.

  38. Robyn says:

    Made this tonight with portobello mushrooms instead of meat. This coupled with homemade flour tortillas was absolutely sublime! My husband and I loved it, although my 2 year old did not try it but she will have plenty of opportunities to eat it in the future :)

    This will definitely be in the permanent rotation! Thanks!

  39. Anonymous says:

    Our Mexican Village restaurants downtown serve their fajitas with melted mozzarella on top and it’s surprisingly addictive. You might want to give it a try. You can also tenderize cuts of tougher red meat with a little baking soda in a ziplock bag for several hours or overnight. Just rinse the pieces really good before you cook them. Learned that trick from a Chinese restrauant owner. Works good when you don’t want to use expensive tenderloin. Love making these in the oven. Can’t believe it never occurred to me. Genius!

  40. Wow! Super easy and delicious! Thanks for the recipe.

  41. Best fajitas I have made not to mention the easiest. I have a large family so I doubled the chicken but did not quite double the veggies, was perfect no need to pick out the chicken loved not being told to buy a fajita seasoning packet. Totally awesome thank you for this website its the best.

  42. Kara says:

    This is a huge favorite in my family! After cooking it once, the ingredients have made their way to the shopping list every week! I usually leave out the meat and sometimes add an extra onion to stretch it further. We don’t even miss the meat. And we always serve it with cilantro lime rice. Yum! Thanks for sharing :)

  43. I made these last night and they were a huge hit. Even my 9 year old picky eater gobbled them up. To make them more kid friendly, I replaced the cayenne with extra cumin. I only used 1 large green bell pepper as well and it still made plenty. I had ZERO leftovers, which rarely happens in my house! It also was quick to put together and did not make a mess by using lost of pots and pans. Thanks for the recipe- it will go into regular rotation at our house.

  44. Stephanie says:

    I had my husband make this for dinner, it was a recipe I’d been wanting to try. It came out great and he didn’t even complain when I sent him the link. I assume your easy to follow instructions and photos made it seem acheivable to him. He doesn’t like to measure ingredients. Lol. I made it again myself and both times it was excellent. I do think my husband left out the cornstarch though, the juices were thicker when I made. I also made your homemade healthy tortilla recipe to go with. Delicious!! Love the new site!!!

  45. Rashonda says:

    These were so good! Super easy…will be a go to recipe for sure. Thanks for sharing!!!

  46. Crystal says:

    Wow, your lucky. I would never find chicken breasts for 1.99/lb here in my area of California. I need to move where you live lol.

  47. Shara D. says:

    Have made this a few times now, and every time I make it I make double what I made the previous time, I cannot get enough of it! Thanks so much for a great, quick and easy meal. I love that it allows you to stretch your meat and not feel a lack at all :)

  48. I made this last night for the family and it was amazing! Just letting you know I am logging in now to print out recipes for no less than 3 of the guys at work who were quite jealous of my lunch today!

    Thanks for such a great blog.

  49. Becca says:

    Thank you so much for the wonderful recipe! Do you think I’d be able to use olive oil instead of vegetable? Or would that be gross?

  50. Melissa says:

    I made this two nights ago. It was fantastic! This will definitely go into the rotation.

  51. Phillip says:

    Beth, this is delicious! I just made it for the second time this week. The only thing is, both times, there’s been about a cup of liquid left in the dish. It’s not a huge issue, but it makes for pretty drippy fajitas. I can’t figure out what I’m doing wrong. I did use pre-mixed seasoning packets, because I already had them. Surely it’s not the 1/2 Tbsp corn starch?

    • Well, I’ve made it a bunch of times since posting this and I don’t even bother with the cornstarch anymore :) To get less liquid, you can try spreading the ingredients out over two rimmed baking sheets. Spreading them out more instead of having them piled on top of each other like they are in the casserole dish will help the moisture evaporate away as it cooks instead of getting trapped. But keep an eye on them, you may need to reduce the cooking time a little bit so they don’t dry out!

  52. Megan says:

    So so so good! The first time I made it, I only had about 1/2 lb chicken at home (all other ingredient amounts were the same as the recipe), and having all that spice with the little amount of chicken made it taste SO amazing! I only got 3 servings out of that batch.

    I’ve made it a second time since with the full 1 lb of chicken (for 4 servings) and it was still really good, but I think I may up the spice amount next time to get that kick that I got in my first batch.

    Awesome recipe! You rock!

  53. Lindsay says:

    I made these last night & didn’t miss going out to eat on a Saturday night. Foolproof recipe & so good. Needless to say, I could not convince my husband to save any for leftovers…

  54. Tanya says:

    I have wanted to make these since you first posted the recipe, and I finally got a chance last Saturday for girl’s night at my house. Oh My Gosh! They were so yummy. We stuffed our selves silly eating these. I subbed portabella mushrooms for the chicken, and forgot to add the onions. Even with my changes, whether they were intentional or not, these were the best fajitas I have ever made. I can’t wait to try it with steak to see if they can compete with my favorite fajitas at Chili’s. Thanks for posting another great recipe!

  55. Lyndsay says:

    I had these last night for dinner and they were delicious!

  56. Gina says:

    Making these tonight for the third time, but I’m putting the filling on a toasted roll to make a sandwich! I’m very excited about dinner. And lunch tomorrow!

  57. Kate U. says:

    Made this, yet again, for dinner tonight. Such a winner, Beth! I bulk mine out with mushrooms and sometimes zucchini, if I have them. Sometimes I play it crazy and put in a drop or two of liquid smoke. Can’t wait for your book!

  58. I made this a few days ago and just… wow. This dish was amazing. The funky taste I get with store-bought packets isn’t there, and the oven roasting really does add beautiful flavor. I took leftovers and made a “chicken fajita calzone” by using “abin5″ bread dough. I gave some to friends, and the rest is for tomorrow. I rarely finish leftovers, so that’s a testament to just how amazing this recipe is. Thank you!

  59. Sarah G says:

    I prepared this into a freezer-meal as all the ingredients were adaptable. Made it last night and was excellent! The only discernible difference to the traditional method is the lack of smokiness and caramelizing of the food cooked in a cast iron pan. Tasty, no less.

    Great spice blend and way too easy! Thanks for sharing!

    • Lea K. says:

      Did you cook first or freeze before cooking. I was thinking of this for a swap as well.

  60. Connie says:

    I tried this last night. Loved it! Thanks for the recipe.

  61. becca says:

    Just made these, amazing! And sooo easy! Definitely going into the dinner rotation.

  62. Made this the other night – super tasty! I just used fajita seasoning out of a packet because in my household, food needs to be FAST. I’ll make this recipe again and again.

  63. Erin says:

    I make these at least once a month. But I use 8 oz of mushrooms instead of the chicken. Delicious!

  64. J.Todd says:

    I made this last night for my husband, adding mushrooms and subbing Gardein meatless chik’n strips, and it was a HUGE HIT! Thanks for sharing!

  65. Sophie says:

    Just tried this recipe for the first time and it’s AMAZING!!! I love fajitas and this is the easiest and tastiest recipe I have found for them :-)

  66. Marissa says:

    This has become one of my frequent go-to meals. It has just the right seasonings and is super easy to make!

  67. Amanda says:

    Cheers from Scotland!!! I LOOOOVVVEEEE your website, and was going to try this recipe, but was wondering if red onion will be fine?

    • I think red onions will be great. I tend to use them in fresh dishes, but mostly because they turn a strange grey color when cooked. :P

  68. I was skeptical, but this method worked beautifully and the meal was just as good or better than stovetop fajitas. And so much easier than standing at the stove over a hot frying pan with a baby and a toddler underfoot. Your recipes have been saving my dinnertime sanity, so glad I stumbled on your site!

  69. Holly says:

    This recipe is wonderful! My husband was very skeptical as he thinks that only the sodium laden spice packets give you flavor. However, he loved these and would be happy eating them on a weekly basis. Such an easy delicious meal that I know we will make for years to come. Thank you for a great recipe!

  70. Marlaina says:

    Could I use shrimp instead of shrimp? Same amount if oven time?

    • Marlaina says:

      Ooops….I meant shrimp instead of chicken! Lol!

    • Yes, although I would add them closer to the end because shrimp can easily overcook (although I don’t know how close without experimenting a bit).

  71. Andrea says:

    Would it be alright to use xanthan gum in place of cornstarch?

  72. leslie says:

    I am allergic to corn what can i use in place of the corn starch. I can’t do the tortillas either but these look so good.

  73. Samantha says:

    This has become a staple in our house! We are newlyweds and grad students, and so easy meals that leave leftovers are ideal! It gets an A++ from both my husband and I for flavor too!

  74. Anna S says:

    Wow, these were amazing! I followed the recipe exactly, except used red onion instead of yellow. Definitely a keeper. This is a wonderful blog, as a grad student with limited time and budget I appreciate your wallet friendly, no fuss recipes. Thank you.

  75. Jennifer says:

    This was delicious! I followed the recipe exactly and it came out so flavorful. Thank you for posting budget friendly recipes that taste great. I will be trying the chicken tortilla soup recipe next!

  76. mjh1974 says:

    I don’t know about you, but I have never seen a package of chicken that costs $1.99?? A pk with about 3 breast cost $5 +

    • I usually mention this in my chicken recipes, but forgot this time… I only buy chicken breasts when they’re on sale for 1.99/lb. and then I freeze it for later use. I know not everyone will be able to get this price, but my prices are just for example purposes. You can usually get a better price if you buy a larger family or value pack, then divide it up and freeze it.

    • Sara says:

      I’m not sure where you live but Harris Teeter almost always has chicken breasts for $1.99 … Just a heads up :)

  77. Michele says:

    Seriously so simple and so delicious! My boys said it was the best chicken they’ve EVER had! Thank you! =)

  78. Jackie says:

    Found this on Pinterest. I made it tonight and will never make fajitas any other way. Delicious and simple. My family thoroughly enjoyed it. I was worried it might be too spiced but it was PERFECT!
    I wouldn’t adjust a thing. Can’t fix perfect!
    Thank you for sharing

  79. Cara says:

    I made these for the second time tonight and they are AMAZING! I actually like them better than restaurant fajitas. They are super easy to make and reheat great for weekday lunches.

  80. Ashely says:

    I made these last night and they were amazing. Super easy to make, almost “one-pot-wonder”ish. My husband couldn’t stop telling me how great they were. Used green, yellow, orange, and red peppers. Two onions, and two chicken breasts. Added avocado at the end. Can’t wait to have people over and make these for a party!

  81. Melissa says:

    I made these tonight and they are amazing. I served them with tomatoes, cottage cheese (my substitute for sour cream), guacamole, cheese, rice, and black beans. Thanks for a fantastoc recipe that is sure to please for years.

  82. Jessica W. says:

    I am SUPER excited to make these tomorrow night! ( I stumbled on your site too late to make them tonight) I plan to use my cast iron skillet, in the oven. Hopefully I can get some ‘char’. As a new convert to clean eating, this looks like a winner!! (off to explore some more!)

  83. Sami says:

    Made these for dinner tonight, my roomates and I were so satisfied! They are a great option for a fairly quick and easy meal with minimal mess. Delicious.

  84. Jesse says:

    I made these last weekend for lunches through the week, and they were *AMAZING* I loved the spice mix that created a sort of sauce to keep the fajitas / burritos from going dry! I’m already looking forward to the next time I make these!

  85. Angel says:

    This was amazing!!! Normally I would have put this over rice but since I am eating healthy I couldn’t do it to myself. Instead I placed this over some fresh spinach leaves and about 2 tablespoons of ranch dressing!! I have found my new favorite salad. Thanks so much.

  86. molly says:

    I just made these tonight… they were perfect! I added mushrooms and zucchini to the other veggies and served it in tortillas with brown rice and black beans. It was delicious!

    Your blog is my go-to for new recipe ideas. I have never been disappointed :)

  87. I’ve made this 5 times now and I really like it. I buy store-bought fajita seasoning in the ethnic section. Thank you!

  88. Cindy says:

    I made these tonight for my family and some guests. There was nothing left! We ate every last bite! It was so easy to make and tasted restaurant quality! I plan to cut up double the veggies and chicken and freeze half and cook half the next time. Hoping it works well! Thanks for the amazing recipe!!!

    • CathyA says:

      I made this for the first time tonight. I used two each…onions, red, green peppers, and approx 1.5lbs of chicken. I put everything in a large Ziploc bag with the seasoning/oil. There was too much food for a 9×13 pan so I spread onto large foil lined cookie sheet. 40 minutes was perfect and clean-up was easy.
      This is my new way of making fajitas!

  89. Danielle says:

    I made these tonight and they were great! We ate them on flour tortillas with a little sour cream. Quick to get in the oven and on the table in no time! All three of my girls ate them, even the SUPER PICKY 5 year old!! I even had leftovers. I know the recipe says serves 4 but we are a family of five and four of us had two tortillas and we still had leftovers! I also love making my own spice mix and not buying the packet of MSG in the supermarket! Thanks for a great recipe. A definite make again!

  90. Angela says:

    These are delish!! A new favorite at our house! Thank you!!!

  91. Karen says:

    Wow, this was really good. I used 20 oz of chicken because that’s how much comes in the Costco individual packages. I don’t like green pepper so I only used red pepper (1) and yellow onion (1). I served on a small flour tortilla with a squeeze of lime, some sliced avocado and a dollop of sour cream. I think this would also be great over some brown rice, kind of like a Chipotle burrito bowl. Per the amount of chicken above, I entered these amounts into My Fitness Pal. It came out to 5 servings of 4.4 ounces each for 211 calories, 24g of protein and 7g of fat, not including the tortilla, avocado, etc.

  92. Thersea says:

    My whole family LOVES this recipe. I like the budget friendliness, but sometimes when we have more room in ours, I like to dress it up by adding in strips of steak and shrimp along with all the veggies and chicken. I also add a bit of ground oregano to the seasoning mix. I like to mix up the seasoning and put it in a large ziploc with the meat, the oil, and some lime juice to marinade for a couple of hours before throwing it in the oven. Super delicious!

  93. Saw these on pinterest and had to try them! I love that you throw it all into one pan and the roasting part really gave it great flavor. I was also skeptical about the meat having enough flavor if it was not marinated first, but it turned out delicious. I blogged about making them, with a tribute to your blog and link back to you. Thanks so much, we are adding this to the regular dinner line up. http://www.clevercraftycookinmama.com/2014/03/oven-roasted-fajitas.html#.UxJW9IXvgc1

  94. Just made these today – fantastic! The charred bits on the edges of the veggies and chicken really give it a great ‘grilled’ flavour without any effort. I’ve cooled it (snacked on it) and put it in the fridge for a quick reheated meal for the family tomorrow. I just discovered this website and LOVE IT! Thanks so much! : )

  95. Kathy says:

    I made these today and WOW. We have a new favorite at our house. I had some leftover pork roast I needed to use up so I used that instead of the chicken. I have to admit I was a little leery about the spices as I am a wimp. But it was the perfect amount and not spicy hot at all. Thanks so much for this great recipe!

  96. celina says:

    do you have to use corn starch??

  97. I have made this recipe twice and I love it! It is so easy! You make it even easier with the step by step pictures for people like me who are slightly challenged in the kitchen! Thanks a million for this super easy and budget friendly dish! I look forward to trying others!

  98. johnny108 says:

    Just tried this tonight. Followed the recipe exactly, and my wife and I LOVE it!
    Going to make this a regular addition to the house menu!
    (It’s hard to get Mexican food in North western Germany, where I live).

  99. I have to say, this recipe and baked oatmeal from this website have pretty much changed my life. Love, love love. I’ve also had trouble having too much liquid, but I upped the cornstarch significantly (up to 2 tbs) and didn’t notice a change in taste. I don’t have a terribly keen sense of taste/smell, though, so other testers might notice.

    My one question is a suggestion about using beef or pork. What cuts would work best in this application? Would it affect cooking time? My husband vastly prefers beef to chicken fajitas, and I’d like to be able to make some for him and not spend $$$$$ on them at a restaurant!

    Thanks again! Adore the site.

    • You could thinly slice some boneless pork chops. I’m not sure about the beef, though. Flank steak is the usual for fajitas, but it might over cook and get a bit tough with this method.

  100. Nisha says:

    I was going to make these with shrimp instead tomorrow night for a mini dinner I’m hosting. If you are adding the shrimp in towards the last 10-12ish minutes (I’m guessing) would you season them with the fajita seasoning prior to adding them to the veggie mixture or just mix it in with the veggies towards the end?

    • Hmm, yes, I think I would toss them in some seasoning first, just to make sure there is plenty of flavor in every bite! :)

  101. Made these last nite~they will forever be my go to jita recipe! Thank you, Thank You!!

    Most delicious.

  102. Lindsey says:

    These are so good! I’ve made them twice. I have followed the spice mixture to a T, minus the sugar. It is a great use of the left over bits of veggies I have in the fridge. Thank you!

  103. Found this on Pinterest, and thought I would pop back on to the page to give credit where it is due. I made this last night, and my husband and I loved it! Delicious! I actually just grabbed a fajita seasoning packet (having a newborn, it was just easier), cut up all the veggies and chicken, mixed it all together and threw it in the oven. It’s nice having something new and yummy:) Thank you!

  104. Brianne says:

    Made this last night, WHERE HAVE I BEEN ALL OF MY LIVE?! This was so delicious. I will be making this more often!

  105. diane says:

    I have doubled the recipe for a college crowd for dinner. I used my turkey roasting pan to mix everything together. Do you recommend using 2 shallower pans for the oven? Or just use the roasting pan, and stir a couple of times? Any adjustments to time or temperature? (Also serving your Cilantro Rice and Spicy Black Beans.) Thanks!

    • I would suggest two shallower pans because they allow for more evaporation of the liquid. If too much liquid gets trapped the ingredients will sort of “stew” together.

  106. Nichole says:

    I made these over the weekend and they were fantastic! I will definitely be making these again and again. :)

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