Chicken Fajitas: Slimmer's version

[The Chili Monster]

Submitted by Janet Durkin to The Sun newspaper (13th November 2006).

Chicken Fajitas

Serves: Four

I haven't tried these yet personally but would add that I'd probably use more garlic and plump for a fresh chilli (or multiples thereof). Possibly be more generous with the inclusion of carrot and celery, too. Passata in place of tinned plum toms? Rice and salad?

Janet's Recipe for Success

Ingredients

4 skinless chicken breasts
Oil spray
1 small onion
1 crushed clove garlic
1 tsp chilli powder
pinch ground cumin
cinnamon
salt and pepper
1 chopped carrot
1 chopped stick of celery
425 g cooked Kidney beans, drained and rinsed
200 g canned tomatoes
4 tortillas
4 tbsp half-fat creme fraiche
30 g half-fat grated cheddar

Method

Warm oil in a pot over moderate heat. Add onion, chopped chicken and heat for seven minutes, stir occasionally. Add garlic, stir until fragrant. Add chilli, cinnamon, pepper, stir. Add carrot, celery, beans, tomato. Boil, simmer for an hour, salt. Heat tortillas. Spread sauce in centre of each, top with creme fraiche, cheese. Tuck in ends. Roll, serve with rice or salad.