I do a non-authentic adaptation and serve it over yellow rice rather than in tortillas (because I’m lazy and it’s a little neater to eat), with shredded Mexican-blend cheese and a fat dollop of sour cream on top. I also tend to cook LARGE batches of this; we happily eat leftovers for several nights in a row! I buy a big pack of chicken breasts, about 12 bell peppers, and two big Vidalia onions, and I 4x the seasonings. Not sure if the proportions are exactly the same as Beth’s, but it works well for us. Oh–and it takes up two casserole dishes and definitely isn’t single-layered like Beth recommends…but again, that’s the lazy/practical adaptation that works well for us, in case someone else would like to try scaling it way up like I do!

That should be fine! You should be able to just add them to the sheet pan frozen and cook as normal! If they’re a lot smaller, as frozen fajita veggies tend to be, you might just want to keep an eye out to make sure that they don’t burn.

You definitely need a little oil at least! You can reduce the oil a bit or a spray should be okay.

I’d say so!