Cheesy Chicken Fajita Burritos

Serves 12
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Directions

  1. 1Add diced onions and bell peppers to a sheet pan.
  2. 2Add diced onions and bell peppers to a sheet pan.
  3. 3Add diced onions and bell peppers to a sheet pan.
  4. 4Add about a tablespoon of salt.
  5. 5Add about a tablespoon of salt.
  6. 6Add about a tablespoon of salt.
  7. 7Toss the onions and bell peppers with salt.
  8. 8Toss the onions and bell peppers with salt.
  9. 9Toss the onions and bell peppers with salt.
  10. 10Roast at 425 degrees for 20-30 minutes.
  11. 11Roast at 425 degrees for 20-30 minutes.
  12. 12Roast at 425 degrees for 20-30 minutes.
  13. 13Add diced chicken thighs right over the top of the roasted vegetables.
  14. 14Add diced chicken thighs right over the top of the roasted vegetables.
  15. 15Add diced chicken thighs right over the top of the roasted vegetables.
  16. 16Add tomato paste, chili paste, three packets of taco seasoning of choice, and a little bit of neutral oil.
  17. 17Add tomato paste, chili paste, three packets of taco seasoning of choice, and a little bit of neutral oil.
  18. 18Add tomato paste, chili paste, three packets of taco seasoning of choice, and a little bit of neutral oil.
  19. 19Mix everything until it's completely combined.
  20. 20Mix everything until it's completely combined.
  21. 21Mix everything until it's completely combined.
  22. 22Toss the pan in the oven to cook, baking at 425 degrees for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  23. 23Toss the pan in the oven to cook, baking at 425 degrees for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  24. 24Toss the pan in the oven to cook, baking at 425 degrees for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  25. 25Add the toppings: pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
  26. 26Add the toppings: pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
  27. 27Add the toppings: pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
  28. 28Mix the toppings with the cooked chicken and vegetables.
  29. 29Mix the toppings with the cooked chicken and vegetables.
  30. 30Mix the toppings with the cooked chicken and vegetables.
  31. 31Top with a little bit of extra mozzarella.
  32. 32Top with a little bit of extra mozzarella.
  33. 33Top with a little bit of extra mozzarella.
  34. 34Top off with chopped fresh cilantro.
  35. 35Top off with chopped fresh cilantro.
  36. 36Top off with chopped fresh cilantro.
  37. 37Use a spatula to cut the mixture into about 12 equally sized rectangles.
  38. 38Use a spatula to cut the mixture into about 12 equally sized rectangles.
  39. 39Use a spatula to cut the mixture into about 12 equally sized rectangles.
  40. 40Place one portion of filling in each burrito-sized tortilla and roll tightly.
  41. 41Place one portion of filling in each burrito-sized tortilla and roll tightly.
  42. 42Place one portion of filling in each burrito-sized tortilla and roll tightly.
  43. 43Wrap in foil or parchment and freeze for later.
  44. 44Wrap in foil or parchment and freeze for later.
  45. 45Wrap in foil or parchment and freeze for later.

Ingredients

  • 6 bell peppers bell peppers
  • 6 bell peppers bell peppers
  • 6 bell peppers bell peppers
  • 2 onions onions
  • 2 onions onions
  • 2 onions onions
  • 1 Tbsp coarse salt
  • 1 Tbsp coarse salt
  • 1 Tbsp coarse salt
  • 1360 g boneless, skinless chicken thighs, diced
  • 1360 g boneless, skinless chicken thighs, diced
  • 1360 g boneless, skinless chicken thighs, diced
  • 40 g tomato paste
  • 40 g tomato paste
  • 40 g tomato paste
  • 30 g chili paste (harissa or adobo sauce)
  • 30 g chili paste (harissa or adobo sauce)
  • 30 g chili paste (harissa or adobo sauce)
  • 3 packets taco seasoning
  • 3 packets taco seasoning
  • 3 packets taco seasoning
  • 20 g neutral oil
  • 20 g neutral oil
  • 20 g neutral oil
  • oregano
  • oregano
  • oregano
  • chili powder
  • chili powder
  • chili powder
  • 280 g pico de gallo
  • 280 g pico de gallo
  • 280 g pico de gallo
  • 150 g 0% Greek yogurt
  • 150 g 0% Greek yogurt
  • 150 g 0% Greek yogurt
  • 120 g reduced-fat mozzarella cheese
  • 120 g reduced-fat mozzarella cheese
  • 120 g reduced-fat mozzarella cheese
  • 80 g reduced-fat cheddar cheese
  • 80 g reduced-fat cheddar cheese
  • 80 g reduced-fat cheddar cheese
  • 80 g reduced-fat mozzarella (for melting on top)
  • 80 g reduced-fat mozzarella (for melting on top)
  • 80 g reduced-fat mozzarella (for melting on top)
  • chopped fresh cilantro
  • chopped fresh cilantro
  • chopped fresh cilantro
  • 12 burrito-sized protein tortillas
  • 12 burrito-sized protein tortillas
  • 12 burrito-sized protein tortillas

Equipment

sheet panspatulatongsovenpaper towelmicrowaveair fryerpan

Tips

  • Store frozen.
  • Reheat in 3-4 minutes.