Mini chicken fajitas
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Mini chicken fajitas

By Justine Pattison

These Mexican inspired party nibbles are filled with spicy chipotle chicken and peppers – make ahead for fuss-free entertaining

  • Prep:25 mins
    Cook:18 mins
  • Easy

Nutrition per serving

  • kcal 41
  • fat 2g
  • saturates 1g
  • carbs 3g
  • sugars 1g
  • fibre 1g
  • protein 3g
  • salt 0.1g

Ingredients

  • 2 tbsp sunflower oil
  • 2 skinless chicken breasts, cut into 1½ cm/½ in chunks
  • 1 red pepper, deseeded and cut into 1½ cm/½ in chunks
  • 1 yellow pepper, deseeded and cut into 1½ cm/½ in 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

Tip

To freeze

Open-freeze the uncooked canapés on a baking parchment-lined baking tray until solid, then transfer to a freezer-proof container, interleaving with baking parchment. Cover tightly with a lid and freeze for up to 2 weeks. Put the guacamole dip in a small, lidded container, cover the surface with cling film and freeze. Thaw at room temperature for about 1 hr, mix in a little water and stir well before serving. Cook the fajitas from frozen for 10 mins or until piping hot throughout.

Method

  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.

  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.

  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.

  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.

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