RECIPE: Simple Fajitas

 Back Pocket Fajitas!

This quick, one pan dinner is the very definition of a recipe to have in your back pocket. It uses things you should always have in your kitchen, takes about 30 minutes to feed 2+, and goes down well with even the pickiest eaters (ie: me!) - and it includes a cheat mode, which we do like around these parts!

Now the main part of this dish is the Fajita Seasoning. A wonderful blend of South American style flavours, that in a British Kitchen looks something like this… or… cheat, and buy a pot of it, I won’t tell anyone! Honestly the results will both be delicious, and you can have fun inventing your own blend on a day when you’re not just pressed to get dinner on the table!

Back Pocket Fajitas:

(Feeds 2, easily double for 4+)

Ingredients: 

3tbs Fajita Seasoning

Salt and Pepper (to taste)

2 x Chicken Breast (400g)

1 x Large bell pepper

1 x Large Red/Brown Onion

115g Chorizo Ring

3 Cloves minced garlic (or puree)

200g Refried Beans* (pouch of)

8x wheat flour tortilla wraps (you can use corn if you prefer)

*Cans of refried beans tend to end up as just a can of bean paste, I find the pouches have a bit more texture

Equipment:

• 1x Large Saute pan

• 1x Rubber Spatula

Method:

• If you’re making your own fajita seasoning, mix all the dry ingredients together in a small bowl and set aside.

• Peel your onion, slice it in half then slice the halves into ribbons. 

• Slice your Pepper(s) and discard the seeds/core (we’ll have a tip on that!) - then slice that into ribbons

• Score a line down your Chorizo ring, carefully peel off the skin/paper, slice into rounds, then into short batons

• With slice your chicken into chunky lengths, or use scissors 

• Add the garlic, onions, and chorizo with a glug of olive oil, cook on a medium high heat (7/10) for a few minutes till the onions start to take on colour

• Add your dry spice mix and allow to infuse with the oil for 30 seconds, then add your chicken

• Cook till the chicken starts to brown, stirring constantly to make sure everything is coated in the seasoning.

• Add salt and pepper to taste

• Meanwhile, heat your beans in a saucepan or in the microwave, according to their instructions, and your wraps for 30 seconds
  
  

 * but not to much, as the chorizo will release its own lovely flavoursome oil,

Spoon your filing in a line down the center of a tortilla, top with beans (cheese if you like!) - fold up a lip from the bottom of the wrap, then the side from the right and left leaving the top open.