One Tray Fajitas with Chicken and Garlic Dip

One Tray Fajitas with Chicken and Garlic Dip

Only 10 minutes of active cooking time

Would you like to cook and enjoy colorfully and with lots of fresh ingredients? Then Mexican cuisine is definitely something for you! Today’s recipe has everything it takes to convince you!

Allergens note, This recipe contains Cereals that contain gluten (wheat) or products made from them Milk or milk products (including lactose)

Please note the information on ingredients and allergens in this recipe and substitute the ingredients you are allergic to.

One tray fajitas with chicken and garlic dip

Ingredients.

250 g chicken strips, marinated

8 pieces Tortilla wraps (small)

50g cheese mix( contains milk or milk products (including lactose) )

1 red bell pepper, chopped

100 g cream yogurt ( contains milk or milk products (including lactose) )

6g Hello fiesta spice blend (consists of pepper, salt, and some spices of  choice)

1 piece clove of garlic

1 390 g (pack) kidney beans, rinsed and drained

1 white onion, sliced

1 clove garlic ( I added extra)

1 fresh ripe tomato, chopped

One tray fajitas with chicken and garlic dip

What you should have at home,

1 tablespoon olive or avocado oil

Sea salt and pepper to taste.

cooking utensils
Backblech
• Garlic Press
• Sieve

Preparation.

  1. Preheat the oven to 220°C top/bottom heat (200°C fan oven). Halve the peppers, remove the core, and cut the peppers into strips approx. 1 cm wide. Remove the stalk of the tomato and cut it into 8 wedges. Peel the onion, halve, and cut into wedges approx. 1 cm wide.

2. Place the peppers and onion on a baking sheet lined with parchment paper, add 1 tbsp olive or avocado oil, and spice mixture (consist salt and pepper). Bake the vegetables for 20-25 minutes. Add the garlic clove to the same baking sheet after 15 minutes and bake for 10 minutes more.

3. For the last 10 minutes, fold the marinated sliced ​​chicken and tomato into the vegetables and bake for the remaining time. Remove the garlic clove from the oven.

4. Peel the garlic and press it into a small bowl. Add yogurt and season with salt and pepper.

5. Drain the kidney beans through a sieve and rinse with water until the water runs clear. Mix the beans into the vegetables for the last 1 – 2 minutes. Put the tortillas in the oven and heat up briefly.

6. Spread the garlic dip on the tortillas. Spread the vegetables and chicken strips on top and sprinkle with cheese mix. Enjoy your meal!

Nutritional Information
Energy (kJ)   3870kJ
Energy (kcal)  925 calories
Fat                 35.0g
Saturated fatty acids  12.0g
Carbohydrates    81g

Sugar     16.0g

Protein    63g
Salt         5.0g
One tray fajitas with chicken and garlic dip

One tray fajitas with chicken and garlic dip

One tray of fajitas with chicken and garlic dip

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