For day 2 of the Pinterest Project, I made Baked Chicken Fajitas. Apart from the Fajitas, I also made homemade guacamole and spanish style black beans.
Baked Chicken Fajitas – This recipe was originally posted on ‘Eat it on the cheap blog’ and was adapted from a recipe in the magazine Taste of Home. Like most recipes I make, I didn’t follow it exactly, but it was pretty close.
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 (15 oz) can diced tomatoes
- 1 (4 oz) can diced green chilies
- 1 medium onion, sliced
- 1 large bell pepper, seeded and sliced
- 2 T vegetable oil
- 2 t. chili powder
- 2 t. cumin
- 1/2 t. garlic powder
- 1/2 t. dried oregano
- 1/4 t. salt
- 12 flour tortillas, warmed to serve
As you can see, the ingredients that I used a bit different that those in the original recipe. I omitted the chili powder and opted for cayenne pepper instead. Also, I used some Adobo as a little extra seasoning in my fajitas. Also, the original recipe used green peppers, but I used red to make the fajitas a bit sweeter. Unless I’m baking, I typically don’t measure out my spices, I think I have seen enough cooking shows to know what the difference between a tsp and TB looks like in the palm of my hand – plus I also like to improvise by adding extra things in my dishes!
Preheat oven to 400 degree. Grease a baking dish (preferably one that is 13 x 9, otherwise you’ll have to use two smaller glass dishes like I did). Mix together chicken, chilis, onions, peppers and tomatoes in the dish. In a small bowl, combine the oil and spices. Pour the mixture over the chicken and vegetables and toss to coat. Since I had to use two baking dishes, I combined all the ingredients into one large bowl to make sure the chicken and vegetables were coated evenly. I then divided the fajita mixture into the two dishes.
Bake uncovered for 20-25 minutes or until chicken is cooked through and vegetables are soft. Serve on warm tortillas (either corn or flour) and with other additional garnishes (cheese, sour cream, guacamole, salsa, etc) as desired. I personally like cheese and guacamole on my fajitas!
Fajitas on corn tortillas
Fajitas on flour tortillas
The fajitas were really good, especially with a Corona and lime to wash it down! It definitely felt like I was back in Texas eating homemade Tex Mex! The recipe for the Spanish Style beans was straight off of the back of a can of GOYA Black Beans, but I did add GOYA Sofrito (seasoning) to it as well. Below is the recipe for the guacamole I made.
2 ripe avocados
1/4 cup diced onions
1/2 cup diced tomatoes
salt to taste
Peel the avocados and place them in a bowl. I typically cut them into smaller pieces so that it is easier to mash them up. Using a fork, mash the avocados until there are no large pieces left. Add the onions and tomatoes and mix throughly. I typically also add a tablespoon or two of sour cream to make it creamier, but I was out. Add salt to taste. Also, if you want spicier guacamole, then add some diced jalapeno. Serve with tortilla chips and dig in!
Tonight’s meal was a good Friday night meal. It was filling and perfect when washed down with a cold beer. I do have to admit though that I had a Julia Childs moment in the kitchen. When I was peeling the onion for the fajitas, I accidentally dropped the onion in the trash can! Luckily the onion fell on the onion peel, so I just picked it up, cut it up and tossed it in the bowl! I figure if anything got on it, it was cooked off, right?? When that happened, it reminded me exactly of that Julia Child clip where she is flipping an omelette and drops half of it on the counter. She picked it up, put it back in the pan and said that you’re alone in the kitchen and no one had to see what you did… That is exactly how I felt!
On that note, Bon Appetit!