Fajita Bake - Primula
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Fajita Bake

Add this tasty Fajita Bake to your repertoire and it’s sure to become a teatime favourite.
What you need
What you need
Tube of Primula Cheese 'n' Chives
  • 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
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.
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