We like to have fajitas quit often and the fastest way to cook them I have found is using my dutch oven. You cant believe the difference in time it takes to cook in a crock-pot verses a dutch oven. I know when I used to work out of my home that I started my dinner early in the morning and came home to a delicious meal.
Well that not being the case I needed my fajitas to cook faster
and I didnt want to stand at the stove, I dont know about you but I like 1 pan meals.
Oh and the time difference is 3-5 hours verses 25-40 minutes.
Now if you wanted to use this recipe and you don’t have a dutch oven you still can in a
crock-pot and let them cook on high for 3-5 hours until chicken is done and vegetables are tender.
So here is how my recipe goes:
Dutch Oven Baked Chicken Fajitas
12″ dutch oven2 lb. boneless, skinless chicken breasts, cut into strips
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
2 medium onion, sliced
I used the one with a mix of red, yellow and green peppers cleaned and sliced (or for convenience, you can use 1 package of mixed frozen peppers)
2 Tbs. olive oil
1 Tbs. chili powder
2 1/2 tsp. cumin
1 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. salt
1/4-1/2 tsp. cayenne pepper
Warmed flour tortillasIn a 12″ dutch oven, I layered the vegetables, then added the chicken. In a small bowl mix and combine the oil and spices. Drizzle the mixture over the chicken and toss to coat. Then I added tomatoes, chilies and peppers. Bake at 350° for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
12″ dutch oven2 lb. boneless, skinless chicken breasts, cut into strips
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
2 medium onion, sliced
I used the one with a mix of red, yellow and green peppers cleaned and sliced (or for convenience, you can use 1 package of mixed frozen peppers)
2 Tbs. olive oil
1 Tbs. chili powder
2 1/2 tsp. cumin
1 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. salt
1/4-1/2 tsp. cayenne pepper
Warmed flour tortillasIn a 12″ dutch oven, I layered the vegetables, then added the chicken. In a small bowl mix and combine the oil and spices. Drizzle the mixture over the chicken and toss to coat. Then I added tomatoes, chilies and peppers. Bake at 350° for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
Serves about 8. Printable Copy of Baked Dutch Oven Fajitas
Garnishes:
Fresh diced tomatoes, onions, sour cream, grated cheese and your favorite salsa, our fav is Picante Brand and serve on warm soft flour tortillas either white or wheat. I warm them in a potato cooking bag. Oh and of course they are great for potatoes and corn.
My recipe was adapted from the Dutch Madness Blog
Health precaution: Please be sure to wash all areas and utensils after preparing chicken with hot soapy water to prevent cross contamination and salmonella bacteria. Wash hands often before handling vegetables
Health Note: I like the idea of using my own spiced as mixes are usually high in sodium.
What is your favorite salsa for chips or as a garnish, bottled or homemade?
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