Mini Chicken Fajitas

  • 30 May - 05 Jun, 2020
  • Mag The Weekly
  • Cookery


· 2 tablespoons sunflower oil

· 2 chicken breasts

· 1 red pepper

· 1 yellow pepper

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· ¼ teaspoon hot chilli powder

· 1 can chopped tomatoes

· 2 tablespoons chipotle paste

· 4 spring onions

· Coriander leaves

· 3 flour tortillas

· 75 g mozzarella

· For the guacamole dip

· 1 avocado

· 1 lime juice

· 1 garlic clove

· 2 tablespoons coriander


Heat the oil in a non-stick frying pan and stir-fry the chicken and peppers for two minutes. Sprinkle over the spices and cook for 30 seconds, stirring. Tip the tomatoes into the pan and stir in the chipotle paste. Simmer for five minutes until the sauce is thick, stirring regularly. Stir in the spring onions and coriander, cook for a minute, then remove from the heat and leave to cool. Cut the tortillas into quarters, then cut each quarter into three pieces. Place a teaspoon of chicken mixture and a little cheese at the widest end of a triangle. Roll the pointed end of the triangle around the filling and secure with a cocktail stick. Place on a baking tray lined with baking parchment. Cover with cling film and chill for eights hours. To make the dip, mash all the ingredients in a bowl until smooth. Cover the surface of the dip with cling film and chill for 24 hours. When ready to serve, heat oven to 200°C. Uncover the fajitas and bake until hot throughout. Serve with the guacamole.