Mains
ChefDalida Zaiter
Sheet Pan Fajita
You can get creative with serving chicken fajitas and present them like a slice of pizza. Layers of cheese and fajita filling are enough to turn this already distinctive Mexican dish into a super stylish recipe!
Layered chicken fajita in a baking tray .. an innovative, delicious, and definitely tried-and-tested recipe!
Ingredients
Start here, then move straight into the method.
- 1 kilo chicken breasts, cut lengthwise into strips
- 1/4 cup olive oil
- 1/2 kilo sweet red and green peppers, sliced
- 1 teaspoon hot pepper powder or chili paste - optional
- 1 cup sliced mushrooms
- cooked or canned corn - optional
- 1/2 kilo onions, sliced
- fajita seasoning
- 200 g grated yellow cheese or mozzarella, or 1 cup
Method
Follow the cooking sequence without leaving the page.
- Heat a little oil in a skillet.
- Add the chicken and stir until all its moisture is released.
- Drain the chicken, then in a clean skillet add olive oil and put the chicken strips back in with the fajita seasoning; stir them for about five minutes or until they are cooked without drying out.
- Place them on a plate aside.
- In the same skillet, sauté the mushrooms briefly, then add the onion and continue stirring, then add the corn; after that add the peppers and salt and stir.
- Return the chicken strips to the skillet on top of the vegetables and stir for two minutes.
- Prepare a baking tray and spread a little cheese on its base, then place a layer of the fajita mixture, then cheese, a second fajita layer, and finally cover the top with cheese.
- Bake it in a preheated oven for about ten minutes, then brown the top.
Recipe tags
MainsInternationalGluten freeNut freeEgg free
Notes and serving ideas
- Chicken Shawarma
