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Mini chicken fajitas

Mini chicken fajitas

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 36

These Mexican inspired party nibbles are filled with spicy chipotle chicken and peppers - make ahead for fuss-free entertaining

  • Freezable
  • Healthy
Nutrition: per fajita
NutrientUnit
kcal41
fat2g
saturates1g
carbs3g
sugars1g
fibre1g
protein3g
salt0.1g
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Ingredients

  • 2 tbsp sunflower oil
  • 2 skinless chicken breasts , cut into 1.5cm/1/2in chunks
  • 1 red pepper , deseeded and cut into 1.5cm/1/2in chunks
  • 1 yellow pepper , deseeded and cut into 1.5cm/1/2in 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
  • large pack coriander , leaves chopped
  • 3 large flour tortillas
  • 75g ready-grated mozzarella

For the guacamole dip

  • 1 ripe avocado , stoned and peeled
  • juice 1 large lime
  • 1 garlic clove , crushed
  • 2 heaped tbsp finely chopped coriander

You will need

  • 36 cocktail sticks

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

RECIPE TIPS
TO FREEZE

Open-freeze the uncooked canapés on a baking parchment-lined baking tray until solid, then transfer to a freezer-proof container, interleaving with baking parchment. Cover tightly with a lid and freeze for up to 2 weeks. Put the guacamole dip in a small, lidded container, cover the surface with cling film and freeze. Thaw at room temperature for about 1 hr, mix in a little water and stir well before serving. Cook the fajitas from frozen for 10 mins or until piping hot throughout.

Goes well with

Recipe from Good Food magazine, November 2015

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Overall rating

A star rating of 4.9 out of 5.12 ratings
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