Chicken Fajita Bites (makes 12 approx.) ©

Ingredients

  • 36 Flour Tortilla Circles- slightly bigger than your muffin tin hole (I cut mine out with a biscuit cutter from a large wrap)
  • 2x Sachets Fajita Seasoning
  • Salt & Black Pepper
  • 10.5oz-300g Grated Cheddar Cheese
  • 3 large Chicken Breasts (approx. 21.2oz/600g)
  • 1 Dry Chicken Stock Cube
  • 3 Chopped Red Chillies (less if desired- I like mine spicy)
  • 2 tablespoons Garlic Puree
  • 1 tablespoon Cayenne Pepper
  • 1 Brown Onion (diced finely)
  • ½ Red Pepper (finely diced)
  • ½ Yellow Pepper (finely diced)
  • 3 tablespoons Olive Oil
  • 14oz-400g Chopped Tomatoes

Method

  1. Pre-heat the oven to 464˚F/240˚C regular oven or 428˚F /220˚C fan assisted oven. Place the chicken breasts onto an oven tray and pop into the oven for 30 minutes (make sure the juices run clear and there is no pink chicken after this time)
  2. Whilst the chicken is roasting, continue by making the chicken fajita mix. Add the oil to a large deep frying pan. Over a medium heat, fry the onion, garlic puree and chillies for 5 minutes or until the onions start to soften (but not brown). Remove from the heat and set to one side until the chicken is ready
  3. Finely dice the two ½ peppers and set to one side
  4. When the chicken is cooked, place a breast onto a chopping board and using two forks, pull the chicken apart into shreds. Add the meat to the pan and repeat until all the chicken is shredded
  5. Reduce oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven. Grease a 12 hole loose bottomed muffin tin and set to one side
  6. Add the dried stock cube by crumbling it on top of the chicken along with salt and black pepper and mix it together. Return the pan to a medium/low heat and keep stirring
  7. Add both the fajita spice sachets, cayenne pepper, tinned tomatoes, and peppers. Continue to stir over a low/medium heat for 5 minutes before removing from the heat and allowing to cool for 5-10 minutes
  8. Whilst the fajita mix is cooling, cut out 36 circles out of your flour tortilla wraps using a biscuit cutter, making sure it is slightly bigger than the muffin hole
  9. When ready to layer the fajita bites, place a tortilla circle in the base of the prepared tin muffin hole, pressing the sides down up against the tin wall. Add a layer of chicken mix. Follow with a sprinkle of cheddar cheese and then top with another tortilla. Add one final layer of fajita mix and cheese, top with a 3rd circle of fajita (each bite should have 3 circles of tortilla in total. Base, middle and top). Sprinkle the top with a little bit of cheese
  10. Repeat this process for the remaining 11 holes (remember to press the tortilla to the sides of the tin). If you have any remaining fajita mix you can freeze it once cooled
  11. Cover with tin foil and pop in the oven for 15 minutes. Remove the tin foil and further bake for 5-10 minutes to lightly brown the tops. Allow to cool for 5-10 minutes before removing from the tin and place on a sharing plate. Enjoy hot

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