Chicken Fajita Sheet Pan Dinner - The Recipe Rebel (2024)

FAQs

When cooking fajitas do you cook meat or veggies first? ›

This recipe promises to be a one-pan dinner, but to ensure that the chicken's juices don't steam the vegetables — making them soggy — cook the vegetables first. Transfer them to a plate or cutting board, then cook the chicken in the same pan before bringing things together.

Step 2: Slice and season the chicken breasts.

The best way to cut chicken breasts for fajitas is to slice each breast in half widthwise to create cutlets, then thinly slice each cutlet into strips. This way, the chicken is the same width and size as the bell peppers and onions which makes for a nice eating experience.

Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person. If you're using chicken breasts, pound them until they're about 1/2 inch thick; if you're using skirt steak, cut each steak in half so that it fits easily in your skillet.

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Tender, protein-packed flank steak works wonderfully for beef fajitas. It soaks up the marinade and becomes incredibly juicy and flavorful.

Spoon about 1/4 cup beef mixture down the center of each tortilla. Top with the salsa, Cheddar cheese, avocado, hot pepper sauce, sour cream and lettuce, if desired. Wrap the tortillas around the filling. Serve with the lime wedges, if desired.

After your chicken breasts are done cooking, let them rest for at least half the time that you cooked them for before slicing into them. This will ensure that the breasts stay super juicy and flavorful, and that they're fully cooked. Trust me, waiting the few extra minutes pays off big time — every time.

Marinate it with an acid the same way they do in the Mexican markets Lime juice Lemon Orange ect. The acid breaks the bonds between the connective tissue( skirt has as much as brisket) as well as adding flavor. Also slicing on the bias makes for a more tender chew. Using a jaccard will help you also.

Onions are an essential ingredient in many Mexican dishes, and when it comes to making mouthwatering fajitas, they play a starring role.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

How many people does 1 lb of fajitas feed? ›

I like to always say it's about one pound per three people...but let's be honest, I can almost eat a whole pound by myself lol.

You can't have fajitas without bell peppers.

I use a combination of red, green and yellow because I usually have all 3 on hand. Onions: Most restaurant fajitas use yellow onion. I prefer red onions because I like the color.

I always cook a small bit of the meat before stuffing the peppers, just to check on the seasoning. The peppers simmer in tomato sauce or stock for about 40 minutes, so everything inside is thoroughly cooked.

Get the pan nice and hot over high heat before adding the oil. Canola or peanut oil are best. 4. Meat first, then vegetables – If you want meat or seafood in your stir fry, cook it first then scoop it out onto a separate plate before cooking the vegetables.

Why, after the onion! Onion is the first to go in the pan because it needs time to become translucent, meaning it's cooked, which takes about 10 minutes.