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.
