All you need is... Chicken Fajitas from the baking tray

That I am a big fan of "Sheet Pan Dinners", I had already told here and started a small recipe series (here, here and here). So, and now supplies are coming right in the dozen: At the monthly "All you need is..." Event (in which many food bloggers cook on a common theme) in February is about "blech gerichte". Yes! So if you're just as big fans of "everything from a tin" as I am, then be sure to check with the others what the fleshy and the gritty have conjured up. The link list can be found at the bottom.

But now to my judgment - Fajitas. These are the strips of meat and vegetables that are cooked directly at the table by the Mexican on these glowing hot plates. Replaces Mexicans with "my kitchen" and glowing hot plate with "baking sheet" and you can enjoy the best fajitas at home. I chose a version with chicken, peppers, and onions – but steak strips also work well.

But fajitas are complete only with the right toppings: I had homemade Nacho Cheese sauce, olives, avocados, chopped tomatoes, and feta – actually what the fridge gave. Also conceivable are sour cream, guacamole, red or green salsa, ice cream, grated cheese – let your imagination (or your appetite) run wild.


For the marinade:
  • 50 ml olive oil
  • 1 clove garlic (crushed)
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp paprika powder (who likes, smoked from Spain)
  • 1/2 tsp salt
  • 1/4 tsp oregano
  • Juice of half a lime
  • Vegetables & Meat:
  • 400 g chicken breast- inner fillets
  • 2 - 3 red peppers
  • 2 red onions, large


3 - 6 medium wheat flour tortillas
Toppings of your choice (salsa, cheese, olives, lettuce, tomatoes, avocados, coriander)

1. Mix all the ingredients for the marinade. Cut the chicken fillets lengthways into even thinner strips and pour over half the marinade. Set aside while the rest of the preparations are done.
2. Line a baking tray with baking paper and preheat the oven to 220 degrees above/under heat. Clean the peppers and cut them lengthways into thin strips, cutting the onions into thin rings.
3. Place all ingredients separately on the sheet, in as much as possible a single layer. Spread the remaining marinade over the peppers and onions and place the tin in the middle of the oven. Cook for about 20 minutes.


5. After the regular cooking time, turn on the grill with top heat for a few minutes and add the moistened tortillas wrapped in aluminum foil to the oven - for example, place on the grate.
6. Mix the vegetables and meat and place one or two tablespoons in the middle of a tortilla. Each man then takes on toppings, what he/she wants, and rolls in his/her fajita. Buen provecho!

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