Sheet-Pan Chicken and Steak Fajitas

Name: Sheet-Pan Chicken and Steak Fajitas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5
Cuisine: Mexican
Ingredients: 1/4 cup vegetable oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon salt; 1 medium red bell pepper, cut in strips; 1 medium yellow bell pepper, cut in strips; 1 cup thinly sliced white onions; 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix; 1/2 lb boneless skinless chicken breasts; 1 boneless beef sirloin steak (about 8 oz), 1 to 1 1/2 inches thick; 1 package (8.2 oz) Old El Paso™ Soft Flour Tortillas for Tacos & Fajitas (6 inch), (10 count); 1/2 cup (from 9-oz container) Old El Paso™ Cilantro Lime Fire Roasted Verde Sauce; 1 cup Old El Paso™ Shredded 4 Cheese Mexican Blend (4 oz); 1 cup shredded lettuce; 1/2 cup seeded, diced tomatoes

Give your weeknights extra sizzle with this recipe for oven-baked steak and chicken fajitas. Sheet-pan dinners make everything easier, and these homemade chicken and steak fajitas are no exception. Juicy, delicious chicken and beef are seasoned with Old El Paso™ Original Taco Seasoning Mix and then baked on the same sheet pan as peppers and onions for a simple take on classic fajitas. Top with cheese, lettuce and tomatoes and add a squeeze of Old El Paso™ Cilantro Lime Fire Roasted Verde Sauce for the perfect tangy kick. Throw this Sheet-Pan Chicken and Steak Fajitas recipe together the next time you need a fun and flavorful solution to dinner.

Prep 20 Minutes

Total 45 Minutes

Servings 5

Ingredient List

1/4 cup vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 medium red bell pepper, cut in strips
1 medium yellow bell pepper, cut in strips
1 cup thinly sliced white onions
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 lb boneless skinless chicken breasts
1 boneless beef sirloin steak (about 8 oz), 1 to 1 1/2 inches thick
1 package (8.2 oz) Old El Paso™ Soft Flour Tortillas for Tacos & Fajitas (6 inch), (10 count)
1/2 cup (from 9-oz container) Old El Paso™ Cilantro Lime Fire Roasted Verde Sauce
1 cup Old El Paso™ Shredded 4 Cheese Mexican Blend (4 oz)
1 cup shredded lettuce
1/2 cup seeded, diced tomatoes

Preparation

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, mix 2 tablespoons of the oil, the cumin, coriander and salt. Add bell peppers and onions; toss to coat. Pour vegetable mixture in pan.
In same bowl, mix remaining 2 tablespoons oil and the taco seasoning mix; add chicken and steak, and toss to coat. Add chicken and steak to pan with vegetables. Roast 10 minutes. Stir vegetables; turn chicken and steak. Roast 10 to 15 minutes longer or until chicken is no longer pink in center (at least 165°F), steak is cooked to desired doneness (145°F in center for medium-rare) and vegetables are tender. Cut chicken in thin slices; cut steak across grain into thin slices.
Heat tortillas as directed on package. Divide chicken, steak and vegetables among tortillas. Top with sauce, cheese, lettuce and tomatoes.

Expert Tips

Round out the easy chicken and steak fajitas feast with Old El Paso™ Cilantro Lime Rice and Old El Paso™ Refried Beans.
For extra bright, fresh flavor, serve chicken and steak fajitas with chopped fresh cilantro leaves and lime wedges.
Crumbled queso fresco can be substituted for the shredded cheese.

Nutrition

1 Serving (2 Fajitas) Calories 480 (Calories from Fat 200); Total Fat 22g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 85mg; Sodium 1190mg; Total Carbohydrate 36g (Dietary Fiber 3g, Sugars 4g); Protein 35g

% Daily Value: Vitamin A 35%; Vitamin C 60%; Calcium 10%; Iron 30%;

Exchanges: 2 Starch, 1 Vegetable, 3 1/2 Lean Meat, 1/2 High-Fat Meat, 1 1/2 Fat

Carbohydrate Choice: 2.5