Chicken Fajita Cake


  • 6 large flour tortillas
  • 2x sachets fajita seasoning
  • Salt & black pepper
  • 10.5oz-300g grated cheddar cheese
  • 6 chicken breasts (sliced into strips)
  • 2 dry chicken stock cubes
  • 3 chopped red chillies (less if desired)
  • 3 garlic cloves (crushed)
  • 1 tablespoon cayenne pepper
  • 14.8oz-420g red kidney beans (drained & rinsed)
  • 2 brown onions (diced finely)
  • 1 red pepper (diced)
  • 1 yellow pepper (diced)
  • 3 tablespoons olive oil
  • 15.5oz-440g chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 teaspoon chilli powder
  • 3.3fl oz-100ml sour cream


  1. Begin by making the chicken fajita mix. Add the oil to a large deep frying pan. Over a medium heat, fry the onion, garlic and chillies for 5 minutes or until the onions start to soften (but not browned)
  2. Whilst the onion is frying, season the chicken strips with salt, pepper and dried stock cubes crumbled on top and mix it together. Add the seasoned chicken to the onions and cook for 5 minutes until it starts to brown. Add both of the fajita spice sachets, chilli powder and cayenne pepper and cook for a further 5 minutes, stirring at intervals
  3. Add the tomato puree and cook for a further minute after giving everything a good stir. Follow by adding the tinned tomatoes, kidney beans and peppers. Bring to boil whilst continuously stirring then immediately reduce the heat and leave to simmer for 15-20 minutes. Remove from the heat and allow to cool for 5-10 minutes
  4. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven. Grease a 23cm/9" round loose-bottomed/spring-form cake tin and set to one side
  5. When ready to layer the cake, warm the tortillas according to the packet instructions. Place a tortilla in the base of the prepared tin, pressing the sides down up against the tin wall. Using a slotted spoon, add a layer of chicken mix (being careful not to add too much liquid). Follow with a sprinkle of cheddar cheese and then top with another tortilla, using the same technique as the base tortilla. Repeat this process until all the chicken and cheddar mix is used, finish with a tortilla on top as a lid (remember to press the tortilla to the sides of the tin)
  6. Cover with tin foil and pop in the oven for 15 minutes. Remove from the oven and remove the foil. Allow to cool for 5 minutes before removing from the tin (but keeping the cake on its base) and place on a plate
  7. Finish by spreading the sour cream over the top and serve. Enjoy hot!

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