Sheet pan halloumi fajitas
Fajitas were one of the first meals my husband and I ever cooked together, back when we were fresh-faced 18-year-olds at university – it was one of the only meals we knew we could make successfully. We never made halloumi fajitas (I don’t think I’d even heard of halloumi back then!), but they were still always delicious – it’s hard to go wrong with veggies, tortillas, cheese, and a big dollop of sour cream.
If two slightly incompetent teenagers can make fajitas successfully, that just shows how easy they are (we were quite possibly drunk at the time, too). But this time, rather than stir frying all the veggies together like I usually would, I decided to make them even easier, and roasted everything up in the oven on one big tray. These sheet pan halloumi fajitas are stupidly simple, and so flipping delicious.
First, roast the veggies on their own. I used onion, peppers and mushrooms – my fajita staples! Then add some smoky spices, and a few good slices of halloumi cheese, and roast it all again.
Roasting the vegetables makes them extra delicious – they get sticky and sweet, with crispy bits on the edges. I’m sure it’s an objective fact that roasting is the tastiest way to cook pretty much any vegetable, so cooking these halloumi fajitas in the oven is a no-brainer.
The halloumi works really well in the oven too – I usually pan-fry it (see my post about how to cook halloumi perfectly!), but it ended up just as squidgy and golden brown as usual. The salty cheese is just amazing with the smoky spices.
The end result could honestly not be more amazing! I could eat this sort of meal every single day.
Heaps of veggies ✓
I also added a big dollop of chipotle sour cream to each halloumi fajita – sounds fancy, but is actually just sour cream mixed with a little bit of chipotle sauce. The creaminess is just beautiful alongside the smoky vegetables.
Sheet pan halloumi fajitas
- 1 onion, sliced
- 2 bell peppers, cut into strips (I used yellow and red)
- 5 medium mushrooms, sliced
- 1 1/2 tbsp oil, divided
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 200 g halloumi cheese, sliced (~ 8 slices)
- 2 tbsp sour cream
- 1 tsp chipotle hot sauce
- 4 small flour tortillas
- To serve: sliced avocado, fresh coriander (cilantro), squeeze of fresh lime juice, etc.
- Add the sliced onion, bell peppers and mushrooms to a large baking tray, and drizzle with a dash of oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until the vegetables are fairly soft.
- Sprinkle the spices over the vegetables, and give them a stir. Top with the slices of halloumi. You may need to add a dash more oil. Return to the oven for a further 20 minutes, until the vegetables are very soft and the halloumi is golden brown.
- In a small bowl, combine the sour cream and chipotle sauce.
- Serve the roasted vegetables and halloumi in mini flour tortillas with slices of avocado, fresh coriander (cilantro), and a dollop of chipotle sour cream. The halloumi is best eaten immediately.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for two halloumi fajitas with chipotle sour cream, not including extra toppings.