What are the main ingredients in The Chicken Fajitas Of Champs?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of The Chicken Fajitas Of Champs?

Calories: 1038, Carbs: 89 grams, Fat: grams, Protein: 60 grams, Sugar: 24.2 grams, Salt: 2238 grams

How do I prepare The Chicken Fajitas Of Champs?

REFRIED BEANS: Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 5-6 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 100ml of water. Cover with the lid and cook for 5-7 minutes until softened. MASH IT UP: Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm. WRAPPING IT UP: Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortillas. LOCO ABOUT SALAD: When the roast chicken and onion have 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season. FAJITA FINALE: DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy chicken, dollop over the guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef! GET THE FAJITAS STARTED: Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 2 lemon wedges. Mix until fully combined. Add the chicken and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 12-15 minutes, until the chicken is cooked through.

What should be prepared from my kitchen to make The Chicken Fajitas Of Champs?

Oil (cooking, olive or coconut), Salt & Pepper, Water

The Chicken Fajitas Of Champs

Juicy marinated chicken and onion are cooked together and then loaded onto soft flour tortillas. Crème fraîche, refried beans and dreamy guacamole join the deliciousness!

The Chicken Fajitas Of Champs

with guacamole, refried beans & pickled peppers

Hands on Time: 10 - 25 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Chicken
Creme Fraiche
Free-range Chicken Mini Fillets
Grated Mozzarella & Cheddar Cheese Mix
Green Leaves
Guacamole
Lemon
Lemons
NOMU Mexican Spice Blend
Onion
Onions
Pickled Bell Peppers
Tomato
Tomatoes
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

GET THE FAJITAS STARTED
Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil, and the juice from 1 lemon wedge. Mix until fully combined. Add the chicken and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 12-15 minutes, until the chicken is cooked through.
REFRIED BEANS
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 4-5 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 50ml of water. Cover with the lid and cook for 5-7 minutes until softened.
MASH IT UP
Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm.
LOCO ABOUT SALAD
When the roast chicken and onion have 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season.
WRAPPING IT UP
Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortilla.
FAJITA FINALE
DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy chicken, dollop over the guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef!

NOMU Mexican Spice Blend - 10ml
Lemon - 1
Free-range Chicken Mini Fillets - 150g
Onion - 1
Black Beans - 60g
Grated Mozzarella & Cheddar Cheese Mix - 30g
Tomato - 1
Pickled Bell Peppers - 50g
Green Leaves - 20g
Crème Fraîche - 45ml
Wheat Flour Tortillas - 2
Guacamole - 40g

Download the Recipe

Serves 2

GET THE FAJITAS STARTED
Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 2 lemon wedges. Mix until fully combined. Add the chicken and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 12-15 minutes, until the chicken is cooked through.
REFRIED BEANS
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 5-6 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 100ml of water. Cover with the lid and cook for 5-7 minutes until softened.
MASH IT UP
Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm.
LOCO ABOUT SALAD
When the roast chicken and onion have 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season.
WRAPPING IT UP
Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortillas.
FAJITA FINALE
DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy chicken, dollop over the guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef!

NOMU Mexican Spice Blend - 20ml
Lemon - 1
Free-range Chicken Mini Fillets - 300g
Onion - 1
Black Beans - 120g
Grated Mozzarella & Cheddar Cheese Mix - 60g
Tomato - 1
Pickled Bell Peppers - 100g
Green Leaves - 40g
Crème Fraîche - 85ml
Wheat Flour Tortillas - 4
Guacamole - 80g

Download the Recipe

Serves 3

GET THE FAJITAS STARTED
Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 3 lemon wedges. Mix until fully combined. Add the chicken and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 15-20 minutes, until the chicken is cooked through.
REFRIED BEANS
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 6-7 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 150ml of water. Cover with the lid and cook for 5-7 minutes until softened.
MASH IT UP
Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm.
LOCO ABOUT SALAD
When the roast chicken and onion have 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season.
WRAPPING IT UP
Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortillas.
FAJITA FINALE
DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy chicken, dollop over the guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef!

NOMU Mexican Spice Blend - 30ml
Lemons - 2
Free-range Chicken Mini Fillets - 450g
Onions - 2
Black Beans - 180g
Grated Mozzarella & Cheddar Cheese Mix - 90g
Tomatoes - 2
Pickled Bell Peppers - 150g
Green Leaves - 60g
Crème Fraîche - 125ml
Wheat Flour Tortillas - 6
Guacamole - 120g

Download the Recipe

Serves 4

GET THE FAJITAS STARTED
Preheat the oven to 200°C. In a large bowl, add the Mexican spice blend, a drizzle of oil and the juice from 4 lemon wedges. Mix until fully combined. Add the chicken and the sliced onion and toss until coated. Place on a greased baking tray and spread out in a single layer. Roast in the hot oven for 15-20 minutes, until the chicken is cooked through.
REFRIED BEANS
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, add the diced onions and fry for 6-7 minutes, until soft and translucent, shifting occasionally. Mix in the drained beans and 200ml of water. Cover with the lid and cook for 5-7 minutes until softened.
MASH IT UP
Once the beans have softened, mash with a potato masher or fork until smooth. Cook for a further 2-3 minutes, stirring often until desired consistency. Remove from the heat and add a squeeze of lemon juice and seasoning. If the mashed beans are too dry, add a splash of water. Cover to keep warm.
LOCO ABOUT SALAD
When the roast chicken and onion have 5 minutes remaining, sprinkle over the cheese and roast for the remaining time, until melted. In a small bowl, combine the diced tomato, sliced pickled peppers and shredded green leaves with a drizzle of oil and seasoning. Loosen the créme fraîche with a splash of water and season.
WRAPPING IT UP
Place a pan over a high heat. When hot, add a tortilla and toast for 30 seconds per side until slightly toasted and charred. Remove from the pan, and repeat with the remaining tortillas.
FAJITA FINALE
DIY! Time to plate up the fajitas. Start with the warm tortillas, and smear with some of the créme fraîche. Top with the refried beans and the salad mix. Pile up the cheesy chicken, dollop over the guacamole, and drizzle over the remaining créme fraîche. Serve with any remaining lemon wedges. Bueno, Chef!