Tuesday, 27 March 2012

Mini Chicken Fajitas

A good-looking and tasty appetizer for a dinner party buffet.

Mini Chicken Fajitas

Ingredients for 40 mini fajitas:
40 small cups for finger-food
40 small forks for finger-food
1 chicken breast
1 white onion
2 tbsp of sunflower oil
2 red peppers
300 gr of cheese (like cheddar)
3 thin pita/tortilla breads
150 gr of sour cream
1 tsp of salt

Ingredients for the Guacamole sauce:
4 ripe avocados
1/4 red onion
1/2 clove of garlic
a small piece of fresh hot chili pepper
the juice of 1/2 lemon
50 ml sunflower oil
a pinch of salt

How to prepare:
First prepare the guacamole sauce. Cut the avocados in halves. Remove the seeds and peel the fruits. Put the avocados in a blender and add the red onion, the garlic, the hot chili pepper, the lemon juice, a pinch of salt and half of the sunflower oil. Start to blend. If you see that the ingredients do not mix well, add some more sunflower oil and continue blending. When the guacamole sauce is smooth, remove it from the blender and put it in a bowl covered with a piece of clingfilm (the clingfilm has to adhere to the surface of the sauce, doing this you will prevent oxidation). Let the guacamole stand for a couple of hours in the fridge.

Put the chicken breast in a small pot filled with cold water. Add a teaspoon of salt and boil the chicken breast for around 20-30 minutes (depending on the weight). When it is well cooked drain it and put it aside for cooling. Once cooled, put it onto a chopping board and cut it into small cubes (1-2 cm).

Chop the white onion in thin rings. Put the rings in a pan together with the sunflower oil and brown it on the stove at low-medium heat for 4-5 minutes. Then take the pan from the stove and let the onion rings cool.

Wash the red peppers and put them on a grill in the oven at 250 degrees (°C) for around 20 minutes or until their skin is well roasted. Then take the peppers from the oven, let them cool, peel them, remove the core and the seeds and cut them in small squares (1-2 cm).

Grate the cheese.

Cut the pita breads in small triangles (3-4 cm) and toast them in the oven at 200 degrees for a few minutes until they are crispy.

Finally, assemble the Mini Chicken Fajitas. In each small finger-food cup put first one tablespoon of guacamole, then 4-5 cubes of chicken and 2-3 rings of fried onion. Top with a teaspoon of grated cheese, 1/2 teaspoon of sour cream and 3 pieces of red pepper. Garnish with one triangle of pita bread and then stick the little fork into the cup. When the Mini Chicken Fajitas are ready arrange them on a serving tray.

You can prepare all the ingredients in advance, a few hours or even the day before if you preserve them in the fridge wrapped in clingfilm. Make sure to assemble the mini fajitas only at the last moment, not earlier than one hour before serving. 

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