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4 Chicken Fajita Twists

What you need

Equipment

No equipment needed

Ingredients

For the chicken fajita mix:

  • 2 large chicken breasts, sliced
  • 3 mixed peppers, sliced
  • 2 red onions, sliced
  • 2 tbsp fajita seasoning
  • 2 tbsp olive oil

Fajita Cake:

  • 4 tortillas
  • 2 cups cheddar cheese, grated
  • 4 tbsp sour cream
  • coriander leaves and red chilli, for topping

Chicken Fajita Nachos:

  • 1/2 cup butter or olive oil
  • 1 tbsp fajita seasoning
  • 4 x 8" tortillas
  • 1 cup cheddar or red leicester, grated
  • sour cream, avocado, tomato, spring onion, for topping

Fajita Cups:

  • 3 large tortillas
  • 1 cup cheddar or red leicester, grated
  • sour cream, for serving

Directions

  1. For the fajita chicken mix, mix everything in a large baking/roasting tray and roast for 20-25 minutes at 220*C, stirring once or twice during that period to ensure even cooking. Cool slightly.
  2. For your fajita cake, push a tortilla into a small cake tin/spring-form tin. sprinkle in a 3rd of your cheese, then add a layer of fajita mix. Repeat until the tin is full- top the last bit of fajita mix with a bit more cheese and push a final tortilla on top.
  3. Bake for 25 minutes at 180°C. Cool slightly, then turn out upside-down on a board.
  4. Top with sour cream and decorate your cake with chilli and coriander.
  5. Destroy
  6. For your nachos, cut your tortillas into triangles. Mix the melted butter with the fajita seasoning, toss your triangles in this and lay in a single layer on a baking tray. Bake at 160°until crisp.
  7. Load your nachos into a baking dish or small skillet. Top with fajita mix and cheese and bake for 10 minutes at 180°C, or until melty and nice.
  8. Top with sour cream, avocado, tomato and spring onion.
  9. Destroy.

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