Chicken Fajitas

Made this couple of weeks ago during Mexican night I had organised with some friends. This quick fajita recipe is really easy to make.

Ingredients

4 skinless free-range chicken breasts
1/2 red onions (finely chopped)
2 red chillies (de-seed and finely chopped)
1/2 jar of sweet pepper confit or 1 fresh red pepper
1 brunch coriander or cilantro (finely chopped)
1 small pinch of ground cumin
8 small tortillas Old-el-Paso fajita kit (includes Mexican mix and topped tomato sauce)
olive oil
pineapple (chopped)
Salads mix
Tortilla chips

Salsa sauce

1 fresh red chilli
500 g of ripe cherry tomatoes
1 brunch coriander or cilantro
1/2 lime
Olive oil

Guacamole

click here to get my recipe

 

Methods

Prepare salsa sauce and guacamole before we start making the fajita topping.

For the salsa, finely chopped red chilli and coriander, roughly chopped the tomatoes, then place it in a bowl, season with salt and pepper, squeeze over the juice of half a lime, drizzle over one tablespoon of olive oil. Set aside.

For the chicken topping, first slice chicken lengthways into long strips, heat the oil on a pan, place the onion, chillies, chicken and sweet pepper confit. Add mexican mix, and ground cumin. Cook until the chicken is golden or cooked through. Turn the chicken occasionally, so they don’t burn.

Warm the tortillas in a microwave. Divide between serving plate, serves yourself to the chicken topping, salsa sauce, guacamole, coriander, chopped pineapple and some salads mix. Serve it with some tortillas chips.

 

 

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Beef enchiladas

First time making beef enchiladas and I’m so happy that it was a great success. Last week, I organised a Mexican night with my friends, one of the menu was beef enchiladas. It was actually very quick and easy recipe.

Ingredients

800 g of minced beef
1/2 red onions (finely chopped)
1/4 teaspoon ground cumin
2 red chillies (de-seed and finely chopped)
1/2 jar of sweet pepper confit or 1 fresh red pepper
1 x 400 g tin quality plum tomatoes
1 small brunch coriander or cilantro (finely chopped)
8 small Old-el-Paso enchiladas kit (includes Mexican mix and topped tomato sauce)
150 g of grated cheese (Emmental)
150 g of cheddar cheese
Olive oil
Salt and pepper for seasoning
1 tablespoon of Worcestershire sauce

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Methods

Pre-heat the oven to 200°C/400°F/gas 6.

Heat 1 tablespoon of olive oil in a medium frying pan over a medium heat, add the minced beef and stirring occasionally until the beef stock drained. Set a side.

Meanwhile, heat 1 tablespoon of olive oil in a small frying pan over a medium heat, add the onion, chillies, stirring for 5 minutes, add the pepper confit and ground cumin. Let the pepper blend together with the onion and chillies for couple minutes. Then add it to the frying pan with the minced beef, add the Worcestershire sauce, Mexican mix and topped tomato sauce from the kit. Stir it for 3-4 minutes. Season with salt and pepper.

Divide the beef mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking tray (roughly 20cm x 30cm).

Pour over a tin quality plum tomatoes, add the grated cheddar or cheddar slices, add grated Emmental cheese on top of it.

Drizzle with olive oil. Then pop in the hot oven for 25 minutes, or until bubbling and golden.

Serve scattered with coriander or cilantro leaves.