Sheet Pan Fajitas

Seasonings

2 tsp. chili powder

½ tsp. cumin

1 tsp. paprika

½ tsp. coriander

1 tsp. garlic powder

3 tsp. salt

1 tsp. pepper

Fajita Filling

1 ½ lbs chicken, cut into chunks

3 bell peppers, sliced into ½ inch strips then cut in half

1 medium onion, chopped into semi large slices

3 Tbs. olive oil

For Serving

Tortillas

Lime juice

Cilantro, chopped

Sour cream

Avocado

Diced tomatoes

Mexican Cheese

Black Beans
Hot Sauce

Directions:

1.       Preheat oven to 400 °

2.       Mix seasonings in a small bowl

3.       Chop peppers, onion and chicken

4.       In a large bowl mix peppers, onion, chicken, oil and seasonings. Toss to coat.

5.       Spread on a foil lined baking sheet

6.       Bake for 18-25 min. until veggies are tender and chicken is cooked through.

7.       Serve fajita fillings in a warmed tortilla with desired toppings

Roasted Pepper Sauce

Ingredients:

1 can diced tomatoes

2 cups milk

2 bell peppers (not green)

1/4 onion

2 jalapenos (no seeds)

3 tsp. chicken bouillon

1 Tbs. minced garlic

1 tsp. pepper

1 tsp basil

1/2 cup Parmesan, grated (powdered is ok)

1/2 cup cheddar cheese, grated

2 Tbs cornstarch

Directions:

Cut peppers, onion and jalapenos into large pieces, brush  with olive oil. Grill peppers, onion and jalapenos on the BBQ (could try baking in oven?)

Place all ingredients in blender and blend for two minutes.

Pour into pot and heat on stove until thickened (do not let boil).

Serve over noodles.