Having just come back from spring break in Texas visiting family, I still have Tex-Mex on the brain. I did my best to satiate the craving while there. My mom took us straight from the airport to our favorite Tex-Mex spot, where I ordered a cheese enchilada, crunchy chicken taco, queso, and refried beans. All my classic favorites. My husband got something that was pork simmered in a regional pepper sauce that was excellent, but didn’t hit the nostalgia button quite like my order. The kids played on the endless outdoor games including Foosball and one of those mini arcade-style basketball hoop games, while the grown ups got to catch up and enjoy the warmth outside. Nothing breaks the chill of Colorado winter like southeast Texas.

I could eat these peppers and onions all day. Sweet, smoky, and perfectly tender.

Apparently I didn’t get enough, because the day we got back I planned these for the menu. I made enough for dinner and then lunches all week for me and my husband. They make excellent Chipotle style burrito bowls or salads! Toss them in with some rice and beans and you’re golden. I love making a little sauce container with sour cream or guacamole that can be removed before warming. It’s so easy all in one go! You get your protein, veggies, and fiber all in one little container. This would be a great lunch for kiddos as well. I like to put all their components separate and let them make their own taco.

These fajitas use chicken tenderloins to make it quick and easy for a weeknight, but feel free to sub chicken breast or chicken thighs. Your cook time may be a little longer, so be sure to check with a meat thermometer that your chicken reaches 165*F before eating. If you are unfamiliar with chicken tenderloins, you should know they have a sturdy, white tendon running down the length of it. You can remove this by holding on to the tendon with a pair of kitchen pliers or use a paper towel to grab it, then run a fork down the tendon to separate it from the meat. This may take a few tries to get it down smooth, but keep practicing! It will make for a much more tender product. If you choose not to remove the tendon (totally get this), then be sure to cut the tenderloin cross-ways after it’s cooked to break up the tendon a bit more. I went years in my youth not realizing it had this, so don’t worry too much if you’re not up for removing it.

Happy cooking!

Sheet Pan Fajitas

Ingredients

Fajita Spice Blend

1/2 Tablespoon chili powder

1/2 teaspoon paprika

1 /2teaspoon smoked paprika (or extra regular paprika)

1/4 teaspoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon onion powder

1/16 teaspoon cayenne pepper (really just a dash)

1/8 teaspoon black pepper

1/2 teaspoon sugar

1/4 teaspoon salt

1 small yellow onion

2 red bell peppers

1 pound chicken tenderloins

2 Tablespoons oil

1 lime

Favorite toppings for fajitas (sour cream, cheese, salsa, fresh cilantro)

Instructions

1. Preheat your oven to 400*F.
2. Combine all ingredients for fajita spice blend in a large bowl and stir to combine. 
3. Remove tendon from chicken tenderloins. (See note on back)
4. Put chicken tenderloins into large bowl with spice mixture and oil. Toss to coat the chicken in the spices. 
5. Slice onion and bell peppers. 
6. Toss into large bowl with chicken and toss to coat again. 
7. Spread chicken and veggies out on a large sheet pan. 
8. Bake 25-35 minutes or until a meat thermometer registers 165*F.
9. While you wait, cut your lime into wedges. Wash your cilantro. Prep any other toppings you want. 
10. Squeeze your lime over the chicken and veggies after you pull it out of the oven.

Note

To remove a tendon from a chicken tenderloin, you have two good options. 

1. Paper Towel Method:
   1. Hold the end of the tendon with a paper towel to make it easier to grip. 
   2. Grab a fork and put the tendon through the tines. 
   3. Slide the fork down the chicken tenderloin, separating it from the tendon. 
   4. Discard tendon. 
2. Pliers Method:
   1. Hold the end of the tendon with clean, kitchen pliers. 
   2. Grab a fork and put the tendon through the tines. 
   3. Slide the fork down the chicken tenderloin, separating it from the tendon. 
   4. Discard tendon. 

• Try serving these with corn, black beans, rice, or refried beans. 
• This recipe works great with chicken breast or thighs too! Be sure to slice it before hand for faster cooking.