Baked Chicken Fajitas

Photo source:  Six Sisters Stuff

"If you are looking for a super simple and tasty dinner recipe, baked chicken fajitas is it! It has all the components of your favorite fajitas but without all of the work."  

Comment from Six Sisters Stuff

When I think of fajitas, the vision of sitting in a Chili's Restaurant with a server passing by with a sizzling plate of fajitas and the intoxicating aroma hits you as it goes by.  It always leaves me wishing that I had ordered fajitas!

I love fajitas the traditional way served with tortillas, but being the rice lover that I am, it is also very much enjoyed over rice.  Either white rice or mexican rice.  Outstanding meal!!  Try it on the side the next time you make fajitas and you won't be sorry (unless you are not a rice lover).

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Pork Fajitas

2 Tbs. fresh lime or lemon juice
2 Tbs. vegetable oil
1/2 tsp. minced garlic
1/2 tsp. hot pepper sauce1/4 tsp. ground cumin
1/4 tsp. salt
1 lb. pork cutlets (6 to 8), cut in 2-inch long, 1/2-inch wide strips
8 (6-inch) flour tortillas, stacked and wrapped in foil
1 large onion, halved and cut in thin strips
1 large red bell pepper, cut in thin strips
Salsa, optional

1. Mix lime juice, 1 Tbs. oil, the garlic, hot-pepper sauce, cumin and salt in a plastic food storage bag. Add pork, close bag and turn to coat. Let stand at room temperature 20 minutes.

2. Meanwhile heat oven to 350. Place wrapped tortillas in oven and heat 8 to 10 minutes. Turn off oven (keep tortillas in oven until ready to use).

3. Heat remaining 1 Tbs. oil in a large skillet over medium heat. Add onion and pepper and cook 7 minutes or until lightly browned and crisp-tender.

4. Add pork, increase heat to high and stir-fry 3 minutes or until pork is cooked through and vegetables are tender.

5. To make fajitas, fill each tortilla and about 1/2 cup pork mixture, top with salsa and roll up.

Serves 4.

Source: 50 Best-Ever, Super-Easy Meals, Woman's Day, February 22, 1994