No need for the scorching hot platters you see in restaurants—these easy chicken fajitas are made right in your oven! A virtually universal favorite, these baked chicken fajitas combine a blend of Mexican seasonings and the essential onions and bell peppers that help fill up your tortilla with flavor. Baking chicken fajitas in the oven not only makes your life easier, it also keeps your chicken juicy, develops the flavors of the seasonings and roasts the onions and peppers to melty tenderness.
Provided by: SmallRecipe.com
Total time: 50 minutes
Prep time: 10 minutes
Yield: 9
Ingredients:
| 1 large onion |
| 1 medium red bell pepper |
| 1 lb boneless skinless chicken breasts |
| 1 package (1 oz) Old El Paso™ fajita seasoning mix |
| 2 tablespoons vegetable oil |
| 9 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count) |
| Sour Cream |
| Old El Paso™ Thick ‘n Chunky salsa |
| Chopped fresh cilantro |
Steps:
- Heat oven to 400°F. Spray 13×9-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.
Nutrition Facts:
Calories 140 , Carbohydrate 16 g, Cholesterol 10 mg, Fat 1 , Fiber 0 g, Protein 6 g, Saturated Fat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 2 g, TransFat 0 g
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by: SmallRecipe.com
Total time: 3 hours 15 minutes
Prep time: 15 minutes
Cook time: 3 hours 0 minutes
Yield: Makes 4 Servings
Ingredients:
| 2 to 2 1/2 pounds baby back pork ribs |
| Salt and black pepper |
| 1 tablespoon olive oil |
| 1/4 cup finely diced onion |
| 1/2 teaspoon ground cumin |
| 1/2 cup ketchup, try our homemade ketchup recipe |
| 1 tablespoon hot chili sauce (suggestion Sriracha) |
| 2 tablespoons light brown sugar |
| 1 tablespoon apple cider vinegar |
| Salt and ground pepper, to taste |
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.
Nutrition Facts:
ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, Saturated Fat 10 g, Cholesterol 107 mg, Sodium 694 mg