Sunday, August 18, 2013


Oven Chicken Fajitas
Before you enjoy this delicious chicken fajita recipe, I want to tell you about the Heirloom Tomato Festival Olivia and I attended this last weekend.  For the second year in a row, Olivia competed in the salsa competition at the festival and she won for the second time in a row!  Her salsa was an original creation made in about twenty minutes and included corn, tomatoes, black beans, pineapple, onion, and other tasty ingredients.  Here is a a look at the colorful creation.
The festival was held at the site of an old train depot, now a restaurant.  Here are a couple of images from the event.

   We had a great time exploring all things tomato!  There were fried green tomatoes, tomato soup, tomato sandwiches, and green tomato pie.  We had fun and I got to eat the salsa Olivia made during the competition.  Don't be afraid to experiment yourself with making homemade salsa.  A really tasty salsa and chips would be just the thing with this great fajita .

Oven Baked Chicken Fajitas
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 medium onion, sliced
  • 1 large bell pepper, seeded and sliced (I use half a green and half a red)
  • 12 flour tortillas
  • Toppings such as cheese, sour cream, and guacamole – if desired
  1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  3. Drizzle the spice mixture over the chicken and stir to coat.
  4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

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