Kate's 'Friday fiesta' fajita bake

Kate's 'Friday fiesta' fajita bake recipe

41 ratings

Kate looks forward all week to Friday night with her 8 year old son, Ben. A single mum, working long hours, her 'Friday Fiesta' is a great way for them to kickstart the weekend together. They chat about their day as they prep the traybake. She'll chuck on the chicken, he'll chop the peppers; a true team effort. Kate always invites a few of Ben's friends over to get stuck in. And she always provides tasty little extras for them, like spicy salsa for Ellie and extra cheese for Tom. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 729 calories / serving

Ingredients

  • 650g chicken breast portions, cut into strips
  • 3 mixed-colour peppers, cut into thick strips
  • 1 red onion, cut into thick slices
  • 100g chorizo ring, sliced into thick half-moons
  • ½ x 215g jar Old El Paso sliced green jalapeños, drained
  • 2 limes
  • 35g pack Old El Paso Smoky BBQ seasoning mix for fajitas
  • 1 tbsp olive oil
  • 8 Old El Paso regular flour tortillas
  • 60g mature Cheddar, grated
  • 4 tbsp Old El Paso squeezy sour cream
  • 1 Baby Gem lettuce, leaves separated
  • handful fresh coriander, roughly chopped, to serve
  • Old El Paso squeezy chunky salsa, to serve
Shop ingredients

Each serving contains

  • Energy

    3055kj
    729kcal
    36%
  • Fat

    27g 39%
  • Saturates

    11g 53%
  • Sugars

    15g 17%
  • Salt

    4.4g 73%

of the reference intake
Carbohydrate 60.6g Protein 59.4g Fibre 4.9g

Method

Kate 155x255
  1. Preheat the oven to gas 6, 200°C, fan 180°C. Spread the chicken, peppers, onion, chorizo and jalapeños out in a large roasting tin. Grate over the zest of 1 lime and sprinkle over the fajita seasoning. Drizzle with the oil, then toss everything together until well coated. Cook for 30-35 mins until the chicken is golden.
  2. Push the chicken and veg to one side to make a space in one corner of the tin. Wrap the tortillas loosely in foil and place in the space. Return to the oven for 5-10 mins until the chicken is cooked and the wraps are warmed through.
  3. Meanwhile, mix together the soured cream with the juice of the zested lime in a small bowl. Cut the remaining lime into wedges.
  4. To serve, scatter the coriander and lime wedges over the tin and bring to the table with the lettuce, cheese, lime cream and salsa. Unwrap the warm tortillas and let everyone build their own fajita.

Little help

Don't like it spicy? Leave out the jalapeños or serve on the side for an optional topping.

Tip: For an extra filling, try making your own guacamole. Finely chop ½ pack fresh coriander and 1 tomato. Mash together with the scooped-out flesh of 2 ripe avocados, the juice of ½ lime and a pinch of salt.

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