Fajita for a fiesta

Take in the flavours of rich Mexican cuisine this week

November 28, 2014 04:18 pm | Updated 04:18 pm IST

Chicken Fajitas

Chicken Fajitas

Soft flour tortilla with tender BBQ strips of chicken. Serve with grated cheese, sour cream and salsa Mexicana.

Chicken fajitasIngredients

Boiled cabbage - 200gm

Capsicum green – 25gm

Capsicum red – 25gm

Capsicum yellow – 25gm

Sour cream – 30gm

Grated cheese – 30gm

Spring onion – 20gm

Onion — 30gm

Salsa Mexicana — 30gm

Stuffing chicken — 250gm

Tortilla flour — 3 pcs

For Salsa Mexicana

(1 kg)

Salt – 50gm

Coriander – 100gm

Onion -153gm

Tomato – 1 Kg

Green chilli paste — 30gm

Method

Grill the chicken strips on griller plate and sauté the mixture of onion, spring onion and peppers. Smoke the fajita on charcoal and serve on hot sizzler plate, on the bed of blanched cabbage. Serve with flour tortilla, sour cream, salsa mexicana and grated cheese.

Molletes (Mexican style bread) Buttered Mexican bread, topped with grated cheese and pica de gallo (Onion, tomato, coriander and green chilli mix).

Ingredients

Butter – 5gm

French bread – 1/4loaf

Fried tortilla strips — 15gm

Grated cheese – 25gm

Sauce barbeque — 30gm

Pica de gallo — 50gm

Method

Take a bread loaf. Cut into half lengthwise and scoop the bread. Apply butter and top it with pica de gallo (onion, tomato, coriander and green chilli mix) and mix cheese and bake. Cut into six pieces and serve with tortilla strips and barbeque sauce.

Chef Sanjay Kumar is the Executive chef at Rodeo. Bringing forth his experience of having worked with the Taj Group of Hotels, Sanjay has been whipping up irresistible delectable delights in Shervani's Kitchen for over 20 years. Known for his excellent Mexican dishes, he has organised several Mexican festivals in India.

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