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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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



















