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 and roast in the oven at 425°F for 20-30 minutes, or until soft and moisture has mostly evaporated.
  8. 8Toss the onions and bell peppers and roast in the oven at 425°F for 20-30 minutes, or until soft and moisture has mostly evaporated.
  9. 9Toss the onions and bell peppers and roast in the oven at 425°F for 20-30 minutes, or until soft and moisture has mostly evaporated.
  10. 10Add diced chicken thighs right over the top, along with tomato paste, chili paste, three packets of taco seasoning of choice, and a little bit of neutral oil.
  11. 11Add diced chicken thighs right over the top, along with tomato paste, chili paste, three packets of taco seasoning of choice, and a little bit of neutral oil.
  12. 12Add diced chicken thighs right over the top, along with tomato paste, chili paste, three packets of taco seasoning of choice, and a little bit of neutral oil.
  13. 13Give it a mix until it's completely combined.
  14. 14Give it a mix until it's completely combined.
  15. 15Give it a mix until it's completely combined.
  16. 16Toss that in the oven to cook at 425°F for 18-20 minutes. Broil for 3-4 minutes for extra browning.
  17. 17Toss that in the oven to cook at 425°F for 18-20 minutes. Broil for 3-4 minutes for extra browning.
  18. 18Toss that in the oven to cook at 425°F for 18-20 minutes. Broil for 3-4 minutes for extra browning.
  19. 19Add the pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
  20. 20Add the pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
  21. 21Add the pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese.
  22. 22Stir everything together until cheese is melted and mixture is fully combined.
  23. 23Stir everything together until cheese is melted and mixture is fully combined.
  24. 24Stir everything together until cheese is melted and mixture is fully combined.
  25. 25Top it off with a little bit of extra mozzarella and return to the oven for 2-3 minutes to melt.
  26. 26Top it off with a little bit of extra mozzarella and return to the oven for 2-3 minutes to melt.
  27. 27Top it off with a little bit of extra mozzarella and return to the oven for 2-3 minutes to melt.
  28. 28Top off with cilantro.
  29. 29Top off with cilantro.
  30. 30Top off with cilantro.
  31. 31Use a spatula to cut it into about 12 equally sized rectangles.
  32. 32Use a spatula to cut it into about 12 equally sized rectangles.
  33. 33Use a spatula to cut it into about 12 equally sized rectangles.
  34. 34Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and roll tightly.
  35. 35Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and roll tightly.
  36. 36Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and roll tightly.
  37. 37Wrap in foil or parchment and freeze for later.
  38. 38Wrap in foil or parchment and freeze for later.
  39. 39Wrap in foil or parchment and freeze for later.

Ingredients

  • 6 bell peppers, diced
  • 6 bell peppers, diced
  • 6 bell peppers, diced
  • 2 onions, diced
  • 2 onions, diced
  • 2 onions, diced
  • 15 g coarse salt
  • 15 g coarse salt
  • 15 g 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, for garnish
  • Chopped fresh cilantro, for garnish
  • Chopped fresh cilantro, for garnish
  • 12 Burrito sized tortillas
  • 12 Burrito sized tortillas
  • 12 Burrito sized tortillas

Equipment

Sheet panSpatulaTongsOven

Tips

  • To reheat, wrap in a paper towel and microwave for 3-4 mins, air fry or pan fry after if you want a crispy tortilla.
Cheesy Chicken Fajita Burritos | Clip Recipe