Chicken Fajita Bites Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

Steps:

• 1. In a crock pot, place chicken, onion, peppers, chicken broth, taco seasoning, chili powder, and paprika; cook on low for 5-6 hours or until chicken is cooked and tender.
• 2. Preheat oven to 400 degrees F. Spray a mini muffin pan generously with nonstick spray.
• 3. Drain away liquid (if desired, reserve for a different purpose), separate chicken from veggies. Shred chicken; set aside. Place veggies in a food processor or blender and puree. In a bowl, combine chicken and puree; mix well.
• 4. Shred Gouda. Carefully press wonton wrapper into greased bowl of mini muffin pan. Fill with shredded chicken mixture and top with Gouda. Repeat for entire pan. (
• 5. Bake for 12-16 minutes until wontons are a crisp, golden brown, and cheese is bubbly. Remove from pan, top with shredded lettuce and a dollop of sour cream. Serve.
• 6. *** if making the rolls using egg roll wrappers, roll as directed on package. Place seems side down on greased cookie sheet. Spray rolls with nonstick spray or brush lightly with olive oil. Bake @ 400 degrees F for 10-14 minutes.

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Steps:

• 1. Preheat oven to 400°F (200°C). Cut off tops of peppers and scoop out seeds. Cut peppers into wedges and arrange them on a cookie sheet.
• 2. Finely chop green onions and cilantro, mix together; Grate cheese; Mix half of the onion mixture, half of the cheese, chicken, mayonnaise, chili powder and juice of lime in medium sized bowl
• 3. Blot excess moisture from peppers with paper towels, if necessary. Using a heaping Tablespoon, scoop filling onto pepper wedges. Sprinkle peppers with remaining cheese. Bake 5-7 minutes or until cheese is melted.
• 4. Mix sour cream into remaining onion mixture in a small bowl. Spoon it into a resealable plastic bag and trim the corner. Remove cookie sheet from oven and place pepper wedges on serving platter. Squeeze sour cream mixture over fajita bites and enjoy!