Fajitas are always a winner. Ready in 20 minutes. Mid-week, quick & easy dinner.
We used to buy those sachets of seasoning. You know the ones. The individual packets which say there’s enough to shake over meat for four, but you pretty much use it all up for two. They always worked well, but aren’t always the most economical way to enjoy a fajita dinner.
I recently decided that we had enough spices on our condiment shelf to whip up a seasoning ourselves, and started trying out different combos. Each tasty in its own way, this one had a smoky touch which reminded me of other seasonings we’d previously had. It didn’t quite have the kick we always look for, so the extra bird eye chilies were on hand to give it an extra touch of spice.
Delicious used as a seasoning for chicken, peppers and asparagus/mangetout, we added the bird eye chilies last, and a small dollop of black pepper cream cheese instead of grated cheddar. This added a fab creaminess to each fajita, and moisture to the filling. A combination of flavours and textures which worked together so well.
We’re definitely not buying those sachets anymore, and although the seasoning may change from time to time, this will always be the core basis to basic fajitas. I hope you enjoy this too – make sure you try them with a seasoned cream cheese, it really does make all the difference.
Chicken Fajitas with Creamy Black Pepper Cheese
A quick easy go-to mid-week meal. Always a winner.
- 2 chicken breast
- 2 tbsp oil
- 1/2 red pepper
- 1/2 onion
- 100 g asparagus/mangetout
- 1/2 tsp garlic and ginger paste
- 2 tsp all purpose seasoning
- 1 tsp cumin
- 1 tsp dried coriander
- 1/2 tsp smoky paprika
- 4 wholemeal tortilla
- 4 tsp cream cheese with black pepper
Cut the chicken breasts into long thin strips. Heat 1 tbsp oil in a frying pan. Add the chicken and cook until starting to brown.
Whilst the chicken is cooking, slice the red pepper and onion into long strips too. Add to the frying pan and continue to cook for 3 minutes - At this point you can cover with a lid to help cook through. Stir frequently.
Add the asparagus and cook for 1 minute, continuing to stir all of the ingredients. Add the garlic and ginger paste and stir well.
Combine the all purpose seasoning, cumin, coriander and paprika in a glass. Add the remaining oil to the pan and stir in the spices. Leave to infuse for 5 minutes over a low heat. You can use the lid again here to keep the moisture in, but watch that the ingredients don't stick to the pan. Remove from the heat.
Warm the tortillas gently in the microwave. Top each one with a quarter of the mixture and 1 tsp cream cheese with black pepper. Serve and enjoy!