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!
- 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
- 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).
- 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.
- 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.
- 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.
Step By Step Photos
First 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.
These 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 all of the vegetables into strips and place them in a large 9×13 inch casserole dish.
Also 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.
Add 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.
Pop 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.
And then build your fajitas! I had some leftovers for lunch today and they were scruuuuumptious! So good and so easy!!