Wednesday, 6 November 2013

Night-In Fajitas

MMmmmMMMmmmm :) I love making fajitas! Having a little bowl of this and a little bowl of that on the table, being able to make up your wraps to your own tastes, is more fun and interactive than other standard meals...especially in a group, with your family or housemates, or for a cute night in with your other half <3

I've used Quorn Chicken pieces, and because I was cooking for two, I used the whole 500g bag. 

In a fairly big frying pan, with a glug of sunflower oil, I fried up the frozen Quorn.

When there was some colour on the Quorn, I added half an orange pepper, half a red pepper and half a long sweet red pepper, all sliced thinly for convenient fajita wrapping. Because I had a big box of cherry tomatoes, I halved a handful and added those too, for extra juiciness. 

To keep the costs low, you could add a generous few shakes of Cumin Powder, or Five Spice if you have some in the cupboard, however we went the whole hog and bought Old El Paso Smoky BBQ Fajita spices, which did smell good stirred into the mix!

By putting the lid on the pan, and cooking it over a medium heat, this keeps all of the ingredients as moist and juicy as possible.

To prepare the other bowls of ingredients, I shredded a third of an iceberg lettuce, grated a small block of cheese and - being lazy - opened a jar of Salsa. 
(If it wasn't hungry o'clock, and if the local supermarket had a lime, I would have chopped up lots of cherry tomatoes, sliced spring onions and squeezed a wedge of lime, to make my own salsa...but like I said this was a bit of a brand-blow-out meal.)

Final tip, I piled up the Tortilla wraps on a big plate and microwaved them for one minute, to make them floppy and warm, ready to be filled up and munched. If you have a bit more time, you could layer them between baking paper and put them in the oven to warm, and crisp, up instead.


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