Mexican wave...

Do you love Mexican food?  I simply adore it...or at least the stuff that is served over here under that name.  Unfortunately, I have never been to Mexico but I imagine that it would be an amazing trip with lots of brilliant foods to try in different regions of the country.  Whenever I watch a cookery programme and it features Mexican food, I am sure I can taste it just watching it, so one day we are going to have to visit!  And until that dream trip becomes reality, I am just going to have to cook my own take on Mexican food.

I promised you another recipe and here it is: a fajita bake...corn tortillas stuffed with vegetables and chicken in a spicy sauce (or not so spicy, depending on how you like it) with a crunchy topping...how does that sound?  Some guacamole (or my version of it) on the side and cooling yoghurt (or sour cream) on top, this makes a great meal for during the week or would also work as an informal dinner for friends. And if you need to turn it vegetarian. it couldn't be easier!

Please click below to find out how to make this - I hope I have whet your appetite...


Fajita Bake (serves 2)


Ingredients:
1 tbsp oil
4 corn tortillas (these work best but wheat ones are also fine)
2 chicken breasts, cut into strips (or see below for a vegetarian option)
1 bell pepper, sliced
150g frozen spinach
a little water
1 onion, sliced
1 clove of garlic, crushed
1 packet of ready-made dry fajita seasoning (= 30g) or homemade seasoning (recipe below)
50g tomatoes, cubed (either cherry or large tomatoes)
25-50g grated cheese (depends on how cheesy you want the topping to be)
a large handful of tortilla chips, crushed
OPTIONAL: 
2 – 3 spring onions, sliced
a small handful of fresh coriander (chilantro)

Vegetarian option:  omit the chicken, add more vegetables and cook the recipe as above; then prior to wrapping the tortillas, add a finger-sized strip of feta or halloumi cheese.

For the guacamole a la Happy Larder:
1 avocado, ripe & mashed
a little lemon juice (to stop the avocado from discolouring)
1 clove of garlic
salt, pepper

Simply mash up the avocado, add the lemon juice & crushed garlic and season to taste.

Method for the Fajita Bake:

1. Preheat the oven to 180C (fan oven).
2. In a pan, heat 1 tbsp of oil and add the chicken breast strips, pepper strips, onion and garlic.
3. Add the seasoning and fry for 2 - 3 minutes.  You can add a little water if the mixture is too dry and sticks to the pan.
4. Reduce the heat and add the frozen spinach - cook for a further 8 - 10 minutes or until the chicken and spinach are fully cooked.
5. Remove the pan from the heat and allow the mixture to cool slightly.
6. Lightly oil an ovenproof dish and place the first of your corn tortillas into it.
7. Spoon some mixture into the middle (see Photo 1) and close up the tortilla by folding over the sides.  It might be easiest to now turn the tortilla, so that the seam is at the bottom of the dish - that way they won't unroll again.
8. Repeat step 7 with the other 3 tortillas, lining them up next to each other in the dish.  Best leave a small gap between them, so that it is easier to scoop them out once cooked.
9. Scatter the tomato pieces on top as well as - if using - the spring onion and fresh coriander (chilantro).
10. Now crumble over the tortilla chips and finish off with a topping of grated cheese.
11. Put the dish in the hot oven and bake for around 20 minutes.  When ready, remove from the oven and with a knife cut through the topping, separating each individual tortilla from its neighbour (that way everyone gets enough topping & there won't be any arguments at the dinner table ;-))

Serve with a side salad, guacamole, salsa and sour cream or plain yoghurt.

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To make your own fajita seasoning (as per Food.com):

Ingredients:

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

Mix all of the above together in a jar and use whenever needed (makes 10 tsp of spice mix) - you can always double or triple the amounts to make a larger batch.