Name: Mini chicken fajitas
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: Makes 36
Cuisine: Mexican
Ingredients: 2 tbsp sunflower oil; 2 skinless chicken breasts cut into 1.5cm/1/2in chunks; 1 red pepper deseeded and cut into 1.5cm/1/2in chunks; 1 yellow pepper deseeded and cut into 1.5cm/1/2in chunks; 1 tsp ground cumin; 1 tsp ground coriander; ¼ tsp hot chilli powder; 227g can chopped tomatoes; 2 tbsp chipotle paste; 4 spring onions trimmed and thinly sliced; large pack coriander leaves chopped; 3 large flour tortillas; 75g ready-grated mozzarella; 1 ripe avocado stoned and peeled; juice 1 large lime; 1 garlic clove crushed; 2 heaped tbsp finely chopped coriander; 36 cocktail sticks

2 tbsp sunflower oil
2 skinless chicken breasts
cut into 1.5cm/1/2in chunks
1 red pepper
deseeded and cut into 1.5cm/1/2in chunks
1 yellow pepper
deseeded and cut into 1.5cm/1/2in chunks
1 tsp ground cumin
1 tsp ground coriander
¼ tsp hot chilli powder
227g can chopped tomatoes
2 tbsp chipotle paste
4 spring onions
trimmed and thinly sliced
large pack coriander
leaves chopped
3 large flour tortillas
75g ready-grated mozzarella

For the guacamole dip

1 ripe avocado
stoned and peeled
juice 1 large lime
1 garlic clove
crushed
2 heaped tbsp finely chopped coriander

You will need

36 cocktail sticks

Method

step 1
Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. Sprinkle over the spices and cook for 30 secs more, stirring. Tip the tomatoes into the pan and stir in the chipotle paste. Simmer for 5 mins or until the sauce is thick and glossy, stirring regularly. Stir in the spring onions and coriander, cook for 1 min more, then remove from the heat and leave to cool.
step 2
Cut the tortillas into quarters, then cut each quarter into three pieces, so you have 36 triangles. Place 1 tsp of the chicken mixture and a little cheese at the widest end of a triangle. Roll the pointed end of the triangle around the filling and secure with a cocktail stick. Place on a baking tray lined with baking parchment. Fill and roll the other triangles. Cover with cling film and chill for up to 8 hrs until ready to reheat.
step 3
To make the dip, mash all the ingredients in a bowl until almost smooth. Cover the surface of the dip with cling film and chill for up to 24 hrs.
step 4
When ready to serve, heat oven to 200C/180C fan/gas 6. Uncover the fajitas and bake for 6-8 mins or until hot throughout. Serve with the guacamole.