Chicken fajita pie recipe
Everything you know and love about chicken fajitas – peppers, onions and chicken in a fragrant seasoning – but this recipe comes topped with tortilla chips and a good scattering of cheese. Serve with guacamole and yogurt for a family feast that everyone will love digging in to.
See method- Serves 4
- Takes 45 mins
- 538 calories / serving
Ingredients
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 30g fajita seasoning
- 2 garlic cloves, crushed
- 15g fresh coriander, stalks finely chopped, leaves reserved
- 1 red onion, finely sliced
- 2 red peppers, deseeded and finely sliced
- 4 x 120g chicken breasts, cut into 1 cm strips
- 4 tbsp mild salsa dip
- 150g lightly salted tortilla chips
- 100g mature Cheddar cheese, grated
- 1 large tomato, chopped
- ½ avocado, chopped
- 4 tbsp 0% fat natural yogurt
- 163g guacamole dip
- 1 lime, cut into wedges
Each serving contains
- Energy
- 2250kJ 538.0kcal
- Fat
- 23g
- Saturates
- 5g
- Salt
- 3.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 37.7gProtein 41.8gFibre 5.6g
Method
- Preheat the grill to medium-high.
- Mix the red wine vinegar, ½ tbsp olive oil, fajita seasoning, garlic and coriander stalks in a bowl. Add the red onion, red pepper and chicken; toss to combine.
- Heat the remaining olive oil in a large ovenproof frying pan over a medium-high heat. Cook the chicken and veg for 6 mins, in batches, tossing frequently until lightly charred.
- Return all the cooked chicken and veg back to the pan and stir in the salsa, along with a few splashes of water to make a sauce consistency; evenly top with the tortilla chips and Cheddar. Place under the grill for 3 mins or until golden and crispy. Keep an eye on it as the tortillas quickly brown.
- Spoon the yogurt into a little bowl. Top the fajita pie with chopped avocado, tomato and coriander leaves. Serve alongside the yogurt, guacamole and lime wedges.
- See more Mexican recipes
