Fajita Squeeze Bake
Add this tasty Fajita Bake to your repertoire and it’s sure to become a teatime favourite.
What you need
- Primula Cheese ‘n’ Chives
- 4 chicken breast – cut into strips
- 1 tin of black beans – drained and rinsed
- 1 of each red, orange and green peppers – sliced
- 1 white onion – sliced
- 3 cloves garlic – minced
- 2 tbsp cumin
- 2 tbsp paprika
- 2 tbsp oregano
- Salt and pepper to taste
- 2 dried Chipotle chilli – rehydrated and diced
- 1 tbsp olive oil
- 50 g tortilla chips – crushed
- Pickled red onion
- A small bunch of parsley – chopped finely
How you do it
Slice chicken breast into strips and add to a large bowl.
Thinly slice the peppers and onions, mince the garlic, drain and rinse the black beans and add to the chicken.
Steep chillies in very hot tap water until softened.
Once chillies are rehydrated, dice them and add to bowl.
Sprinkle over 2 tbsp oregano, 2 tbsp paprika, 2 tbsp cumin, salt and pepper and mix well with 1 tbsp of olive oil.
Place seasoned chicken mix into a baking dish and squeeze over the Primula Cheese ‘n’ Chives.
Crush tortilla chips and layer over the fajita bake.
At 200 degrees, bake for 10-15 minutes or until chicken is cooked through.
Garnish with pickled red onions, parsley, Aleppo pepper and an extra squeeze of Primula Cheese ‘n’ Chives.
