The theme for Weekend Cookbook Challenge #5 is Celebrating Cinco de Mayo! Thanks once again to Alicat and Sara for hosting this event!

I adore Mexican food and one of my definate favourites is Fajitas, they’re quick to make and utterly delicious.

This fajita recipe is from Hot as Hell by Doug Bell & Rhoda Robertson owners of Lupe Pinto deli with branches in Edinburgh and Glasgow. Hot as Hell is a collection of recipes taken from Doug & Rhoda’s cookbook Two Cooks and a Suitcase.

Lupe Pinto is the most amazing deli, their range of products are second to none. If you live in either Edinburgh or Glasgow I would fully recommend taking a look. The online store will give you an idea of the vast range of items they stock, they will deliver anywhere in the UK but unfortunately not overseas.

Anyway, here is their recipe for Fajitas..

CHICKEN FAJITAS

INGREDIENTS

• 2 Skinless chicken breasts, sliced thinly
• 1 Red pepper, sliced
• 1 Green pepper, sliced
• 2 Medium red onions, sliced
• 2 Tbsp Fajita seasoning
• 1 Cup grated cheese
• 1 Cup salsa
• 1 Cup sour cream with chopped chives
• 6 Medium flour tortillas

PREPARATION

1. Stir fry the vegetables in a very hot wok until partially cooked, remove with a slotted spoon to one side.
2. Stir fry the sliced chicken breast until cooked.
3. Return the vegetables to the wok with the chicken and add the fajita seasoning, continue stir frying for a couple more minutes.
4. Heat the tortillas covered with a plate in the microwave for 30 seconds, turn the tortillas and reheat for a further 30 seconds.
5. Place the chicken and vegetables into bowl and serve immediately.
6. Take a tortilla and place some of the chicken and vegetable mixture in the center of the tortilla, top with some salsa, cheese and sour cream.
7. Eat and Enjoy!!

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