I know grilling season is quickly disappearing -- but these fajitas are baked! I tried them at first because when we lived, like, 20 feet from the Rio Grande River, we ate a lot of fajitas and Mexicans (and Mexican Americans) squeeze lime on everything. (A salad down there is shredded lettuce with lime squeezed on top.) The Lime part caught my eye, but we weren't sure how the rest of it would taste. It was fantastic!
- 4 boneless, skinless chicken breast halves
- 1 tablespoon ground cinnamon
- salt and pepper to taste
- 2 large baking potatoes, peeled and cubed
- 1/4 cup canola oil
- 1 large yellow onion, chopped
- 1 large clove garlic, peeled and minced
- 1 tablespoon chopped jalapeno peppers
- 1 lime, juiced
- 12 (6 inch) corn tortillas, warmed (we use the freshly made flour tortillas from our HEB plus! which we cook just a tad more than they're already cooked)
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
- Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
- Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
- Serve the chicken and potatoes in warmed tortillas.
Original Recipe on allrecipes.com with nutrition information and portion options
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