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.