Oven Fajitas
Whole Wheat Flour Tortillas
1
TBSP chili powder
1
tsp paprika
½ tsp
onion powder
¼ tsp
garlic powder
¼ tsp
cumin
1/8
tsp cayenne pepper
¼ tsp
salt
1
large onion
2
cups frozen mixed pepper strips
1 chopped and seeded jalapeño (optional)
1
pound chicken breast, cut into thick strips
2
TBSP olive oil
8
6” flour tortillas (see recipe below)
sour
cream
shredded
cheese
Preheat
oven to 400F.
In
a small bowl mix together chili powder, paprika, onion powder, garlic powder,
cumin, cayenne, and salt. Set aside.
Place
chicken, peppers and onion in a 9x13 baking dish. Pour olive oil over mixture. Sprinkle seasoning mixture over. Stir or toss with your hands to coat well.
Back
35 to 40 minutes, stirring halfway through.
Serve
with tortillas, sour cream, and cheese.
Whole Wheat Tortillas
2
cups whole wheat flour
2
TBSP olive oil
1/2
tsp salt
1
tsp baking powder
1
cup warm water
Mix together dry ingredients. Add olive oil and combine. Slowly add warm water until a ball forms. Knead by hand for about 10 minutes. Let rest about 15 minutes. Divide the dough
into 10 equal pieces and form into balls.
Heat skillet over medium-high heat. Cut two pieces of plastic wrap slightly
larger than your tortilla press. Press
one ball of dough in tortilla press between plastic. Cook about 2 minutes on each side in a hot
skillet. Repeat with each ball of
dough.
Serve immediately or freeze for
future use.
Note: If you don’t have a tortilla press, you can
roll these with a rolling pin. Use a
small amount of flour to keep them from sticking to the surface or the rolling
pin.
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