Tasty Tuesday – Fajita Chicken Bake

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.

2 thoughts on “Tasty Tuesday – Fajita Chicken Bake

  1. This looks delicious–we make something similar all the time but never thought to cook the pepper on top. Doh! Also, good call on the cheese: Mozz tastes the most like the “queso” that most of these tex-mexish meals would get in a restaurant.

    Liked by 1 person

    1. I wasn’t sure about the mozzarella but it was the only cheese I had. It seems like a very mild cheese that wouldn’t overpower the dish anyway. If I try it again I think I’d like to try a stronger tasting cheese to see if it jazzes it up a bit.


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