The Perfect Chicken Chilli Fajita

SPICY CHICKEN FAJITA

SPICY CHILLI CHICKEN FAJITA

INGREDIENTS

• olive oil
• 2 skinless chicken breasts , cut into strips
• 2 tsp hot chilli powder
• 1 onion , halved and sliced
• 1 red pepper , sliced
• 100g green beans
• 400g tin chopped tomatoes
• a handful of coriander , chopped
• flour tortillas and soured cream, to serve

1. Heat a couple of tbsp oil in a large pan. Throw in the chicken and quickly brown all over, then add the chilli powder and cook for a minute.
2. Scoop out the chicken, then add the onion and red pepper to the pan and cook until softened.
3. Tip in the green beans, tomatoes and the chicken, cover and simmer for 15 minutes.
4. Stir through the coriander and roll in warm tortillas with a dollop of soured cream.
5. cServe with green salad.

SPICY VEGETABLE FAJITA'S

INGREDIENTS

SPICY VEGETABLE  FAJITA

• 8 pancakes (see recipe link below)
• 2 tbsp olive oil
• 1 onion , chopped
• 1 small cauliflower , cut into small florets
• 410g can chickpeas , drained and rinsed
• 400g jar arrabbiata tomato sauce (we used Loyd Grossman)
• 3 tbsp chopped fresh coriander
• 150g tub low-fat natural yogurt
• 50g baby spinach leaves

Heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes. Alternatively, wrap in cling film and reheat in the microwave on Medium (750W) for 2-3 minutes.

1. Heat the oil in a saucepan, add the onion and fry for 5 minutes until softened. 

1. Tip in the cauliflower florets and fry briefly until they take on a little colour. Splash in 5 tbsp water, cover the pan and cook for 5 minutes until the cauliflower is just tender.
2. Stir the chickpeas into the pan with the arrabbiata sauce and bring to the boil. Simmer for 2-3 minutes, then stir in the coriander and remove from the heaTransfer the sauce to a serving bowl and put on the table with the warm pancakes, yogurt and spinach leaves. Let everyone put a few spinach leaves in the centre of each pancake, spoon the filling over and top with a little yogurt. The sides can then be folded into the middle and the pancakes eaten with a knife and fork.

ROLL YOUR OWN FAJITA

INGREDIENTS                                            

ROLL YOUR OWN FAJITAS

• 2 tsp ground cumin
• 2 tsp ground coriander
• pinch cayenne pepper
• 2 tbsp vegetable oil
• 1 onion , halved and sliced
• 3 red peppers , cut into strips
• 300g rump steaks , sliced
• small handful fresh coriander leaves
• 8 tortillas wraps
• 100g cheddar cheese, grated
• tubs of guacamole and sour cream

METHOD

1. Mix the cumin, coriander and cayenne with some salt and pepper, then set aside. Heat half the oil in a frying pan, then throw in the onion, peppers and half the spice mix. Cook for about 3 mins. Tip the vegetables into a bowl.
2. Place pan back on the heat with remaining oil, then fry the steak and remaining spice mix together for 4 mins until cooked through. Tip the steak into a separate bowl, garnishing with coriander. Heat the wraps. Bring everything to the table and let everyone help themselves.

                                                                                                                          

                                                                                                                                                                                                                                                                      
                                                         

• Web Design Companies All Jobs Considered. Call Today! Local Web Design Services. atsv.co.uk

• Yellsites: Web Design Made Easy By Yell Visit marketing.yell.com Today marketing.yell.com/Yellsites

• Age UK Travel Insurance Travel insurance for pensioners Get a quote and buy online! www.ageuk.org.uk/insurance

• Cook Lasagne & Impress Easy Lasagne Recipe from Heinz. Impress with your cooking today! Facebook.com/HeinzTomatoKetchup

                                                                                          AdChoices>

VIDEO RECIPE CHILLI CHICKEN FAJITA/Anthony Worral THOMPSON