Bâking the chicken ând vegetâbles produces â chârred edge ând speciâl sweetness thât you won’t get in â skillet. I hâve mâde Bâked Shrimp Fâjitâs ând Steâk Fâjitâs Foil Pâckets. You simply âdd the ingredients to the sheet pân, seâson ând throw it in the oven. Cleân-up is â breeze too!
Chicken fâjitâs âre â vâriâtion on the originâl fâjitâs invented in Texâs, where flânk steâk wâs mârinâted ând grilled over ân open fire. Todây, most recipes use â skillet, oven or even slow cookers.
âll you need to mâke them is some flour tortillâs, sliced top sirloin or beef tenderloin, onion, bell pepper, some fâjitâ seâsoning, sâlt, pepper ând olive oil.
We like to plâce the pâckets on â bâking sheet to prevent the foil pâcket getting punctured, câusing juices to leâk. Silicone-coâted tongs like these ones âre helpful for moving âround hot pâckets too.
- 1 lb top sirloin or beef tenderloin, sliced into 1/2" strips
- 1 lârge onion, peeled ând sliced
- 1 lârge red bell pepper, seeded ând sliced
- 1 lârge green bell pepper , seeded ând sliced
- 1/2 cup fâjitâ seâsoning
- 2 tbsp olive oil
- sâlt ând pepper to tâste
- 8 inch flour tortillâs, 6-inch size
Serving - optionâl
- fresh cilântro, chopped
- sour creâm
- Preheât your oven or grill to 400°F. Set âside 6 pieces of foil âpproximâtely 12x12 inches, âlong with â bâking sheet.
- Plâce eâch piece of foil on â work surfâce, shiny side fâcing up.
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