RECIPE: OVEN BAKED FAJITA

Marcia Norwood
America's STORYTELLER 
Telling Untold Stories in Photographs, Prose and Public Speaking

http://tellmeastory-marcia.blogspot.com/

 

RECIPE
Oven Baked Chicken Fajitas 

Here's a recipe for one of my favorite foods!

It's easy to make delicious (oven baked) chicken fajitas!

Fajita  is pronounced "fa-heet-a." 

  

I make a double batch of Oven Baked Chicken Fajitas.  Copyright 2014 Marcia Norwood

 Ingredients:

1 Pound Boneless, Skinless Chicken Breasts - Cut into Strips.
2 Tablespoons Vegetable Oil 
2 Teaspoons Chili Powder
1 and 1/2 Teaspoon Cumin
1/2 Teaspoon Garlic Powder
1/2  Teaspoon Dried Oregano
1/4 Teaspoon Seasoned Salt
1 (15-Ounce) Can Diced Tomatoes With Green Chilies (Rotel)
1 Medium Onion, Sliced.
1/2 Red Bell Pepper, Cut into Strips. 
1/2 Green Bell Pepper, Cut into Strips.

 

Directions:

1. Preheat oven to 400 degrees.
2. Place chicken strips in a greased 13x9-inch baking dish. 
3. Combine oil, chili powder, cumin, garlic powder, dried oregano, and salt - in a small bowl.
4. Drizzle the spice mixture over the chicken, and stir to coat.
5. Add tomatoes, peppers, and onions to the dish.
6. Stir to combine.
7. Bake uncovered for 20-25 minutes, or until chicken is cooked through, and the vegetables are done.

Copyright 2014 Marcia Norwood

My family likes to eat fajitas with chips, 

and also with soft flour tortillas.

Spanish rice is a good side dish to serve with fajitas.

Spanish Rice

CLICK on the link or COPY & PASTE the link in your browser:

https://recipes.search.yahoo.com/search;_ylt=A0LEV1e1dgdUgcwAIPdXNyoA?p=spanish%20rice&.sep=&fr=mcafee

Check out these images:

 Fajitas (Images)

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https://images.search.yahoo.com/search/images;_ylt=AwrBT0dTbwdU0z4ALylXNyoA?p=fajitas&fr=mcafee&fr2=piv-web

  

Oven Baked Chicken Fajitas.  Copyright 2014 Marcia Norwood

Fajita History  

The fajita is truly a Tex-Mex food 

(a blending of Texas cowboy and Mexican panchero foods). 

Texans would probably like to lay claim to the fajita, 
but history gives credit to Mexican ranch workers living in West Texas 
(along the Rio Grande on the Texas-Mexico border) 
in the late 1930s or early 1940s. 
When a steer was butchered, 
the workers were given the least desirable parts 
to eat for partial payment of their wages. 

Because of this, 
the workers learned to make good use of a tough cut of beef known as skirt steak. 

In Spanish, fajita is a form of the word faja which translates to "belt" or "girdle" in English. 



The Mexican term for grilled skirt steak is arracheras, and its American counterpart is fajitas.

Today, the term fajita has completely lost its original meaning
and has come to describe just about anything that is cooked and served
rolled up in a soft flour tortilla.
The only true fajitas, however, are made from skirt steak.

CLICK on the link or COPY & PASTE the link in your browser:

http://whatscookingamerica.net/History/FajitaHistory.htm

  

Oven Baked Chicken Fajitas.  Copyright 2014 Marcia Norwood

Yummy!

Enjoy!

Thanks for stopping by!

Come back often, and invite a friend!

Marcia Norwood

America's STORYTELLER 

Telling Untold Stories in Photographs, Prose and Public Speaking