Sheet Pan Chukar Fajitas
(courtesy of Lara Ritchie, chef/owner, Nothing to It! Culinary Center in Reno. Serves 4)
1½ pounds chukar breast, thinly sliced
½ yellow bell pepper, sliced into ¼-inch slices
½ red bell pepper, sliced into ¼-inch slices
½ orange bell pepper, sliced into ¼-inch slices
1 small red onion, sliced into ¼-inch slices
1½ tablespoons extra-virgin olive oil
1 teaspoon kosher salt
Several turns freshly ground pepper
2 teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
1 lime, cut into wedges
Fresh cilantro for garnish
Preheat oven to 425 degrees F and spray a foil-lined baking sheet with nonstick cooking spray. Set aside. Add all sliced vegetables and chukar to a large bowl and toss with olive oil.
Mix together all dry spices in a small bowl and sprinkle over chukar and veggies. Toss to thoroughly coat, then spread in an even layer on prepared baking sheet. Cook for about 20 minutes, until chukar reaches 165 degrees F. Then turn oven to broil and cook for additional 1 to 2 minutes, just letting veggies pick up some color. Watch carefully to make sure they don’t start to burn.
In last 5 minutes of cooking (before broiler is on), let tortillas wrapped in foil warm in oven. Cut limes into wedges and chop cilantro. Squeeze juice from fresh limes over fajita mixture while hot, and top with fresh cilantro. Serve in warm tortillas with guacamole and sour cream.