These oven-baked halloumi fajitas have plenty of roasted veggies and thick slices of squidgy halloumi cheese, all cooked up on one big baking tray!
Have you ever made fajitas in the oven? It makes fajitas even more straightforward to make than usual - just chuck everything in the oven, then scoop it up into a tortilla. Perfect. And these sheet pan halloumi fajitas have the added bonus of thick slices of squidgy halloumi cheese!
Why cook fajitas in the oven?
If you're not really into spending ages in the kitchen, cooking fajitas in the oven is a great way to cut down on your hands-on cooking time. You don't need to stand at the hob, stirring a pan, so it's very low effort.
Making oven-baked fajitas also means your hands are free for preparing your toppings. You can spend the time cutting some extra veggies, and preparing your dips, for example, as well as setting the table and getting drinks ready. It makes for a really stress-free dinner (and I'm sure we could all do with a few more of those).
What is halloumi?
Halloumi is one of my favourite ingredients in the word. It's a salty cheese that can be sliced and cooked, without melting away into oblivion. If you're not familiar with it, you can find out lots more in my post about how to cook halloumi.
Halloumi is perfect for baking in the oven, as it gets nice and crispy on the outside, and brings a wonderful flavour to these fajitas. Its saltiness stands up really well to the smoky fajita spices.
How to make fajitas in the oven
Step 1: Roast some vegetables
Chop up some fresh veggies, and spread them out on a baking tray. My fajita staples are onions, mushrooms and peppers - I don't know why, it's just such a beautiful combination.
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.
Step 2: Add the sliced halloumi
When the vegetables are nearly ready, add some smoky fajita spices, and a few slices of halloumi - just plonk it right on top.
I like to slice my halloumi fairly thick, so it stays nice and squidgy in the middle. Thin slices can end up drying out a bit too much for my liking. So cut it nice and chunky!
Step 3: Roast for a little longer
Pop your sheet pan back in the oven for another 15 minutes or so, until the halloumi is golden brown and crispy.
Your kitchen will smell amazing by now.
Step 4: Serve in tortillas with extra toppings
Now, all that's left to do is to scoop up a nice big spoonful of those roasted veg, and pile it all up in a soft flour tortilla. Don't forget to add a couple of those squidgy pieces of halloumi too!
Ideas for fajita toppings
In my opinion, all Tex-Mex food is improved by the addition of a few fresh toppings. You can really use whatever you like - if you're making these fajitas for a crowd, it's a good idea to offer several different toppings, so people can customise their halloumi fajitas to their own tastes.
Here are a few ideas for fajita toppings:
- fresh avocado
- tomato salsa
- sweetcorn salsa
- sour cream
- salad leaves
- fresh lime juice
- chipotle sauce (I mixed mine with sour cream to make a smoky, creamy sauce)
I also usually add grated cheese to my fajitas, but since these halloumi fajitas already contain nice big chunks of crispy cheese, it's probably better to avoid adding any extra cheese to these ones! Even I have my limits.
Stack everything up, wrap them tightly in their little tortilla blanket, and dig in!
Oven-baked halloumi fajitas
The end result is rather spectacular. These halloumi fajitas have it all:
Heaps of veggies ✓
What more could you want?
Sheet pan halloumi fajitas
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- 1 onion, sliced
- 2 bell peppers, cut into strips (I used yellow and red)
- 5 medium mushrooms, sliced
- 1 ½ tablespoon oil, divided
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 200 g halloumi cheese, sliced (~ 8 slices)
- 2 tablespoon sour cream
- 1 teaspoon chipotle hot sauce
- 4 flour tortillas
- To serve: sliced avocado, fresh coriander (cilantro), salsa, 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 15-20 minutes, until the vegetables are fairly soft.
- Sprinkle the spices over the vegetables, and give them a stir. Top with the slices of halloumi, and drizzle with a dash more oil. Return to the oven for a further 15-20 minutes, until the vegetables are very soft and the halloumi is golden brown.
- In a small bowl, combine the sour cream and chipotle sauce.
- Scoop the roasted vegetables and halloumi into 4 flour tortillas. Add your choice of toppings (lots of ideas in the blog post). The halloumi is best eaten immediately.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.