I’ve never eaten fajitas before, but this sounded like a delicious simple dish to use up my extra bell peppers. It could not have been easier, especially if you chop the bell peppers in advance like I did.
Lay out the chicken breasts in a baking dish and sprinkle on 1-2 teaspoons of taco seasoning. I didn’t have any on hand, so I found a recipe for a homemade mix consisting of chili powder, cumin, and a few other spices. Then lay the bell peppers on top and cover with cheese. I only had mozzarella on hand, so it would probably taste better with cheddar or a Mexican blend like the recipe called for.
The finished dish is great looking. I was expecting it to be a bit more spicy as the taco seasoning had more chili powder than anything else, but it was surprisingly mild. Probably not a dish I would make again, but it was fun to experiment with. I served it with some corn on the cob I had on hand.
Full recipe here.