One of the very first things I learnt to cook at home were fajitas,
they are an easy and fun meal to make and they appeal greatly to younger
generations as it’s what I like to call “interactive food” where you can
customise your own dinner without having to cook several different things.
The recipe below is the base and back bone to all of my
fajita recipes…but with a little twist!
One thing I noticed is that fajitas are commonly done in one
of two ways, by cooking a salsa and the chicken separately, now this is
something I completely disagree with for a number of reasons…
1
I find the chicken is always WAY to dry this way
2
YOU HAVE TO DO MORE WASHING UP!
Especially to uni students, those in shared accommodation or
those of us of a slightly lazier disposition, more washing up is such a pain in
the backside! And if there is a way to avoid doing more than necessary, I will
find a way!
This is why this recipe is great! Besides the initial
cutting boards you use, everything is done in one big frying pan, this cuts
down on the mess and makes it easier to monitor, Now you might be thinking…but wouldn’t
the mixture be too wet and make a bigger mess? Nope not at all! You see as the
mixture cooks the sauce or salsa with thicken up considerably…plus the only way
to really make a mess with these things is to horribly overfill a tortilla wrap
with the mix….looking at you honey!
This recipe provides enough fajita mix to fill 8-10 tortilla wraps and cooks in roughly 30 minutes.
Things you will need:
-
2 large chicken breasts
-
2 rashers of smoky bacon
-
1 Onion
-
1 clove of garlic
-
½ a can of beans
-
½ a can of sweetcorn
-
1 red pepper
-
Salt, pepper, smoked paprika
-
1 tin of chopped tomatoes
-
BBQ sauce
-
Worcester sauce
 |
| Prep your veggies ahead of time to save rushing about! |
Step 1: Start off by dicing up your chicken into small bite
size cubes and transfer into a hot frying pan with a shot of oil to cook
through, in the meantime use a pair of scissors to chop up the bacon into
little pieces and add to the same pan as the cooking chicken.
Step 2: Once the chicken and bacon are cooked all the way
through (no signs of pink if you cut the chicken cubes in half) then go ahead
and add 1 diced onion, garlic clove and red pepper, cook on a low heat for
roughly 5 minutes.
 |
| I added the sweetcorn here by accident but this is completely fine! |
Step 3: Pour in the whole tin of chopped tomatoes, and the 2
half tins of beans and sweetcorn, stir until well combined and leave to simmer
for a further 5 minutes on a medium heat.
Step 4: Once the sauce starts to thicken slightly, add in
half a teaspoon of salt, pepper and smoked paprika, also add in roughly a
tablespoon of ketchup, BBQ sauce and a small splash of Worchester sauce, stir
thoroughly.
Step 5: Leave this mixture to bubble away on a low heat for
a good 10 minutes, make sure to stir occasionally to stop the bottom of the
mixture burning, in the meantime grab some tortillas, grate some cheese and
prepare a side salad to accompany the dinner.
Step 6: Turn off the heat on the pan, give one final stir
then either serve directly from the pan to save on washing up (Be careful it’s
hot!) or transfer into a nice serving dish with a spoon.
And there you go! One easy and washing up reducing recipe
that is a great crowd pleaser!
Please feel free to comment below with your suggestions on
my recipes or what I should cook next!
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