Pork Oven Baked Fajitas Recipes

Steps:

• Heat oven to 425°F.
• Mix onions, peppers, oil, lime juice and cumin in 13x9-inch baking pan.
• Mix coating mix and lime zest; use to coat chops as directed on package. Discard any remaining coating mixture. Place chops over vegetable mixture in baking pan.
• Bake 25 min. or until chops are done (160°F). Remove chops from pan; cut into strips. Spoon meat and vegetable mixture evenly over tortillas: roll up.

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
• Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
• Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
• Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix cornstarch, chili powder, paprika, sugar, salt, onion powder, garlic powder, and cumin together in a bowl.
• Combine chicken, red bell peppers, and onion in a bowl; add cornstarch mixture and stir until evenly coated. Transfer to a baking dish.
• Bake in the preheated oven until chicken is cooked through, about 30 minutes. Serve chicken mixture in corn tortillas.

Steps:

• Cut pork into 4x1/2x1/4-in. strips; set aside. In a bowl or resealable plastic bag, combine orange juice, vinegar, garlic, oregano, cumin, seasoned salt and hot pepper sauce; mix well. Add pork; cover or close bag and chill for 1-2 hours. , In a skillet over medium heat, cook pork with marinade, onion and green pepper in oil until pork is not longer pink and vegetables are tender; drain., Place about 3/4 cup filling down the center of each tortilla; top with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately.

Steps:

• Preheat the oven to 400 degrees.
• Place chicken strips in a greased 13×9 baking dish.
• In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt (or add a packet of fajita seasoning).
• Drizzle the spice mixture over the chicken and stir to coat.
• Next add the tomatoes, peppers, and onions to the dish and stir to combine.
• Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
• Serve on tortillas with desired toppings, such as: sour cream, lettuce, black beans, Spanish rice, corn, guacamole, salsa, refried beans, etc. Use low-fat or fat-free items to save on calories!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Spread red bell peppers and onion in the baking dish.
• Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side.
• Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated.
• Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes.
• Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.