Recipe: Feisty Oven-Fajitas

I still remember my first taste of fajitas. I was in Germany of all places. Back in our Army days we often got together with another couple that had three adorable little girls. They were great at getting folks together for movies and dinners and such. In recent years we reconnected over Facebook and they've divorced but I still look back fondly on the many weekends we got together and those grilled fajitas that made me realize just how good peppers and onions can be.

My Tastefully Simple business has been in a major slump up until this past month so I haven't tried as many of our new Spring-Summer products as I want to but one I have fallen madly in love with is our Feisty Fajita Dip Mix. It makes a wonderful dip but I knew right away that it was one product I wanted to play around with.

So I went to Pinterest—of course!—to get some fajita recipes to inspire me. After reading several I built a game plan for an easy weeknight dinner. Because if you're a busy mom like me chances are you need weeknight meals to save you time and still be delicious. It was a huge success and so I decided I had to make it again and share it here.
Feisty Oven-Fajitas
  • 1 ½ lbs. your choice of mixed peppers and onions, sliced (may use frozen)
  • 2 packets Feisty Fajita Dip Mix
  • 1 ½ lb. chicken breasts, sliced into thin strips
  • 2-3 tbsp. extra virgin olive oil
  • lime slices (optional)
  • flour tortillas
  • sour cream (optional)
  1. Preheat oven to 400°F. In a 9"x13" glass baking pan spread your mix of peppers and onions, add chicken strips. Drizzle with olive oil. Add packets of Feisty Fajita Dip Mix and stir, making sure chicken, peppers, and onions are all well coated with oil and dip mix. If desired, squeeze a few slices of lime over mixture.
  2. Place in oven (uncovered) for 25-30 minutes or until chicken is fully cooked.
  3. Serve with warm tortillas and if desired lime slices and sour cream. (Makes about 5 servings).

I'm all about the red and yellow peppers but buying fresh is super spendy so I've found that buying frozen mixes of green, yellow, and red peppers saves me money and the work of cutting and seeding them. I even found a great mix that has onions too.

The downside to using frozen is that they tend to make the fajitas a bit... juicier. So anticipate a lot of tasty 'juice' to be sliding down your chin. ☺

Originally, I was only using one packet in this recipe but I found that I liked the stronger flavor of two packets more. If you make a smaller batch (I have to go big with a teenager in the house) you could probably just go with one and be fine.

You can reverse the order and put the dip mix on top of the chicken to give it a slightly fuller coating before adding the oil. I recommend keeping your strips on the thin side for even cooking. You might even give it a stir halfway through the cooking time.

The most tedious part of this meal is slicing the chicken unless you are also making the tortillas (I like the ones you cook yourself as we have less waste that way).

I'm the only one who likes lime on theirs but a dollop of light sour cream is always a nice touch. This recipe isn't spicy at all so it's very kid-friendly... if you can get yours to eat peppers and onions. Alas, my youngest will only eat the tortilla. lol So perhaps I need a quesadilla recipe now?

For the sake of legalities, I have to note that I am a Tastefully Simple Independent Consultant. The Tastefully Simple products I featured here in my recipe can be purchased through my website if you'd like to try them in your version of it. 

1 comment:

  1. I love that you bake the chicken and veggies instead of standing over a pan, constantly stirring. I've gotta try this recipe :)


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