I love quick and easy food, especially chicken fajitas, my only problem was the commercially sold fajita seasoning mix is too spicy for us. Especially for a dinner table made up of two small children, this is in contrast to my sister who laughs at me because for her the spicier the better. So I found this recipe and I customised it to my own requirements, I use a mild chilli powder. The same applies for anyone who wants to use the hottest chilli powder on the supermarket shelf. I don't know how long it lasts but I suspect months, once stored in a cool dry place of course.
Makes 90g
Ingredients:
3 tbsp. Cornflour
2 tbsp. Chilli powder, mild
1 tbsp. Salt
1 tbsp. Paprika
1 tbsp. Granulated sugar
1 Chicken stock cube, crushed
1½ tsp. Onion salt
½ tsp. Garlic powder/granules
¼ tsp. Chillies, crushed
½ tsp. Cumin, ground
Method
Combine all of the ingredients in a small bowl. Pour into small glass jar, seal tightly, will keep for about 3 months is the equivalent to three commercial packets.
Serves 4
Ingredients
4 Chicken, fillets, sliced
3 Peppers, washed, deseeded and sliced
1 Medium courgette, washed ,sliced
Fajita Seasoning
8 Flour tortilla wraps
Method
I usually eat this seasoning with chicken strips, cooked in a hot pan for 6-8 minutes.
Add the chopped vegetables and cook for a further 6-8 minutes.
Add the seasoning and cook until the chicken is cooked through, serve with flour tortillas and Tomato and Herb Salsa.
