Although in northern Mexico ‘fajitas’ refers to a specific cut of beef, elsewhere in the world the term has come to describe a combination of sizzling pan-grilled chicken strips with capsicums and onions, wrapped in a flour chapati (tortilla). The dish has very little fat, but lots and lots of fresh flavours.
For quesadillas, use only 170 g (6 oz) chicken. Allow 1 tortilla per person. Sprinkle one half of each tortilla with 15 g (½ oz) grated Cheddar cheese and add a spoonful or two of the hot cooked chicken strips and green peppers and onions. Fold into a half-moon shape, pressing the edges together, and fry until lightly golden on each side.
Onions and garlic are not just valuable assets in the kitchen, they have been used throughout history as a cure-all. Recent research suggests that garlic can help to reduce the risk of heart disease. Both are thought to prevent blood clotting and act as natural decongestants. Include them in your cooking as much as possible. * Substituting the traditional soured cream with low-fat yogurt helps to keep the fat content down.
Excellent source of vitamin B6, vitamin C. Good source of copper, iron, niacin, vitamin E. Useful source of calcium, folate, potassium, selenium, vitamin A, vitamin B1, vitamin B2, zinc.
Something else. Used tomato puree instead of passata - 04 Nov 2010 (Review from Allrecipes UK | Ireland)
Very nice, lots of taste - 04 Nov 2010 (Review from Allrecipes UK | Ireland)
WOW best fajita recipe and so simple to prepare. Would recommend adding the passata to the salsa a little at a time to get desired consistency. Will be making again and again. Thanks - 20 Jun 2012 (Review from Allrecipes UK | Ireland)