Mini chicken fajitas

• Meat

  • 2 Chicken breasts, cut into 1 1/2 cm/ 1/2 in chunks, skinless

• Produce

  • 1 Avocado, ripe
  • 1/4 tsp Chilli, hot powder
  • 1 tsp Coriander, ground
  • 1 large pack Coriander, leaves
  • 2 heaped tbsp Coriander
  • 1 Garlic clove
  • 4 Spring onions
  • 1 227g can Tomatoes

• Condiments

  • 2 tbsp Chipotle paste

• Baking & Spices

  • 1 Pepper, deseeded and cut into 1 1/2 cm/ 1/2 in chunks, yellow
  • 1 Red pepper, deseeded and cut into 1 1/2 cm/ 1/2 in chunks

• Oils & Vinegars

  • 2 tbsp Sunflower oil sunflower oil a variety of oils can be used

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 3 Flour tortillas, large

• Drinks

  • 1 Juice

• Dairy

  • 75 g Ready-grated mozzarella

• Other

  • 36 Cocktail sticks

Found on bbcgoodfood.com

Description

Ingredients

• 2 tbsp sunflower oil Sunflower oilA variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
• 2 skinless chicken breasts, cut into 1½ cm/½ in chunks
• 1 red pepper, deseeded and cut into 1½ cm/½ in chunks
• 1 yellow pepper, deseeded and cut into 1½ cm/½ in chunks
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp hot chilli powder
• 227g can chopped tomatoes
• 2 tbsp chipotle paste
• 4 spring onions, trimmed and thinly sliced Spring onion sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
• large pack coriander, leaves chopped
• 3 large flour tortillas
• 75g ready-grated mozzarella
• 1 ripe avocado, stoned and peeled Avocado av-oh-car-dohAlthough its technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
• juice 1 large lime Lime ly-mThe same shape, but smaller than…
• 1 garlic clove, crushed
• 2 heaped tbsp finely chopped coriander
• 36 cocktail sticks

Directions

• Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. Sprinkle over the spices and cook for 30 secs more, stirring. Tip the tomatoes into the pan and stir in the chipotle paste. Simmer for 5 mins or until the sauce is thick and glossy, stirring regularly. Stir in the spring onions and coriander, cook for 1 min more, then remove from the heat and leave to cool.
• Cut the tortillas into quarters, then cut each quarter into three pieces, so you have 36 triangles. Place 1 tsp of the 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. Fill and roll the other triangles. Cover with cling film and chill for up to 8 hrs until ready to reheat.
• To make the dip, mash all the ingredients in a bowl until almost smooth. Cover the surface of the dip with cling film and chill for up to 24 hrs.
• When ready to serve, heat oven to 200C/180C fan/gas 6. Uncover the fajitas and bake for 6-8 mins or until hot throughout. Serve with the guacamole.

Nutrition