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 them and roast in the oven at 425 degrees Fahrenheit for 20-30 minutes.
  8. 8Toss them and roast in the oven at 425 degrees Fahrenheit for 20-30 minutes.
  9. 9Toss them and roast in the oven at 425 degrees Fahrenheit for 20-30 minutes.
  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 a 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 a 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 a 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, bake at 425 degrees Fahrenheit for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  17. 17Toss that in the oven to cook, bake at 425 degrees Fahrenheit for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  18. 18Toss that in the oven to cook, bake at 425 degrees Fahrenheit for 18-20 minutes, then broil for 2-3 minutes for extra browning.
  19. 19Now all you have to do is add the toppings: pico de gallo, shredded mozzarella, cheddar, and greek yogurt, and give it a mix.
  20. 20Now all you have to do is add the toppings: pico de gallo, shredded mozzarella, cheddar, and greek yogurt, and give it a mix.
  21. 21Now all you have to do is add the toppings: pico de gallo, shredded mozzarella, cheddar, and greek yogurt, and give it a mix.
  22. 22Top it off with a little bit of extra mozzarella.
  23. 23Top it off with a little bit of extra mozzarella.
  24. 24Top it off with a little bit of extra mozzarella.
  25. 25Top off with chopped fresh cilantro.
  26. 26Top off with chopped fresh cilantro.
  27. 27Top off with chopped fresh cilantro.
  28. 28Use a spatula to cut it into about 12 equally sized rectangles.
  29. 29Use a spatula to cut it into about 12 equally sized rectangles.
  30. 30Use a spatula to cut it into about 12 equally sized rectangles.
  31. 31Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling it tightly.
  32. 32Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling it tightly.
  33. 33Assemble the burritos by placing one portion of filling in each burrito-sized tortilla and rolling it tightly.

Ingredients

  • 6 bell peppers
  • 6 bell peppers
  • 6 bell peppers
  • 2 onions
  • 2 onions
  • 2 onions
  • 1 Tbsp coarse salt
  • 1 Tbsp coarse salt
  • 1 Tbsp coarse salt
  • 1360 g diced skinless chicken thighs
  • 1360 g diced skinless chicken thighs
  • 1360 g diced skinless chicken thighs
  • 40 g tomato paste
  • 40 g tomato paste
  • 40 g tomato paste
  • 30 g chili paste
  • 30 g chili paste
  • 30 g chili paste
  • 3 packets taco seasoning
  • 3 packets taco seasoning
  • 3 packets taco seasoning
  • 20 g neutral oil
  • 20 g neutral oil
  • 20 g neutral oil
  • taste oregano
  • taste oregano
  • taste oregano
  • taste chili powder
  • taste chili powder
  • taste chili powder
  • 280 g pico de gallo
  • 280 g pico de gallo
  • 280 g pico de gallo
  • 150 g Greek yogurt
  • 150 g Greek yogurt
  • 150 g 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
  • 80 g reduced-fat mozzarella
  • 80 g reduced-fat mozzarella
  • fresh cilantro
  • fresh cilantro
  • fresh cilantro
  • 12 burrito sized tortillas
  • 12 burrito sized tortillas
  • 12 burrito sized tortillas

Equipment

sheet panovenspatulatongsfoilpaper towelmicrowaveair fryer

Tips

  • Store frozen and reheat in 3-4 minutes in the microwave.
  • For extra browning, switch the oven to broil for 2-3 minutes at the end of baking.
  • Wrap in foil or parchment and freeze for later. To reheat, wrap in a paper towel and microwave for 3-4 minutes, air fry or pan fry after if you want a crispy tortilla.