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Chicken fajita pie

spicy oven baked fajita

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4 People

Ingredients

  • 600 gram skinless chicken thighs cut into thin strips & fat removed
  • 2 large yellow & or red bell peppers thin sliced
  • 2 large onions cut into thin slices
  • 1 tbsp ground cumin
  • 1 tbs ground coriander
  • 1 tsp chilli powder
  • 1 tsp dried chilli flakes (optional)
  • sea salt & black pepper
  • 1 green chilli finely chopped
  • 500 grams passsata
  • 3 tortilla wraps cut to size of tin
  • 1 whole egg beaten
  • 50 grams Parma regiano grated
  • 50 grams cheddar cheese grated, can use low fat cheese

Method

  1. Pre heat oven to 200c fan 180c / gas mark 6.

  2. Line a 24cm spring form cake tin with baking paper

  3. Spray a large frying pan with low cal spray oil and place over low heat. Add the chicken and cook for four to five minutes..

  4. Add the onions, then the peppers. Add all the spices and cook for one minute, season with salt and pepper

  5. Add the passata and the green chilli.

  6. Simmer gently for 18 minutes

  7. When the chicken is cooked , place one wrap in the bottom of the lined tin, add one layer of the mix to the tin, then add the second wrap and repeat. Top with the final wrap and coat with the beaten egg, top off with all the cheese.

  8. Place in the oven and bake for 25 minutes. When golden remove from oven and serve.