Best 6 Ree Drummond Sheet Pan Fajitas Recipes

BEEF FAJITAS

Steps:

• In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
• Prepare the tortillas and toppings.
• Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
• Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle in some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Slice the meat right before serving and serve with all the fixins. Delicious!

SHEET PAN CHICKEN FAJITAS

Steps:

• For the fajita seasoning:In a small bowl, whisk together all of the fajita seasoning ingredients.For the chicken and vegetables:Preheat oven to 425°F. Season both sides of chicken breasts with fajita seasoning. Set aside.Arrange onion and peppers evenly on a rimmed sheet pan. Place seasoned chicken on top. Bake until chicken is cooked through and registers 165°F in the largest part, about 22-30 minutes. Remove chicken to a plate and rest for 10 minutes. If veggies aren't cooked enough for your liking, you can bake them more while the chicken rests.Slice chicken and serve with veggies. You can also serve with tortillas, sour cream, avocado, cilantro, and a squeeze of lime.

CHICKEN CHILI SHEET PAN QUESADILLA

Steps:

• Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
• Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
• Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
• Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
• Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
• Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.

SHRIMP SHEET PAN PITA

Steps:

• Preheat the oven to 425 degrees F.
• Wrap the pita bread in foil and set aside.
• Add the asparagus, mushrooms, squash and onion to a sheet pan and toss with 2 tablespoons of the olive oil, 1 1/2 tablespoons of the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. Move to one side of the pan.
• Toss the shrimp with the remaining olive oil and Italian seasoning blend and a pinch of salt and pepper. Add to the other side of the pan.
• Put the foil-wrapped pita in the oven with the sheet pan. Bake, tossing the shrimp and vegetables halfway through, until the shrimp are just cooked and the vegetables are lightly roasted and starting to turn golden, 12 to 15 minutes. Squeeze over the juice of one of the lemons.
• Mix together the yogurt, dill, lemon zest and the juice of the second lemon in a small bowl. Season with salt and pepper.
• Lay out the sheet pan with the shrimp and vegetables alongside a plate with the sliced tomatoes and lettuce, warm pita halves and yogurt mixture. Put the olives and feta into separate bowls and have everyone fill their own pita with the different elements. Garnish with additional dill.

PIONEER WOMAN SHEET PAN CHICKEN FAJITAS

Steps:

• Heat the oven to 425°F. Mix the fajita seasoning together.
• In a large bowl, combine the chicken and vegetables with olive oil and lime juice. Stir in the rub.
• Bake the chicken and vegetables on 1-2 large sheet pans cook them for 10 minutes, flip, and roast for another 5-10 minutes, or until the chicken is cooked through.
• Serve in tortillas with your preferred fajita toppings (avocados, cilantro, greek yogurt, sour cream, salsa, pico de gallo, jalapeno slices are some ideas).

CHICKEN AND BEEF FAJITAS

Steps:

• For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
• For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
• For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
• For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
• When ready to cook, preheat the grill to high heat.
• Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
• Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
• Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
• To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
• For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
• Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
• Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.