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Day 6 – A Light Snack
This is a recipe I love to do at Summer Pampered Chef shows, also great for using up left-over chicken!
The Pampered Chef ® Chicken Fajita Bites
3 peppers, any colour
3 spring onions, coarsely chopped
15g fresh coriander leaves
75g grated mozzarella cheese, divided
200g finely diced cooked skinless chicken breast
3 tablespoon light mayonnaise
3/4 teaspoon finely grated unwaxed lime zest
1 teaspoon mild chilli powder
75g reduced fat soured cream
Preheat oven to 200°C/fan 180°C/Gas 6.
Cut the peppers into 6 wedges each, removing the top and seeds. If you’ve got one you can use a veggie wedger. Then lay out the wedges on a flat stone in a single layer
Place the coriander and spring onions into the Manual Food Processor and blitz until finely chopped together. Remove half and place in to a classic batter bowl, and the other half into a large (750ml – 3 cup) prep bowl.
Add half the cheese to the classic batter bowl with the chicken, mayonnaise, lime zest and chilli powder. Use a small mix ‘n scraper to mix thoroughly, the take small level scoops of this mixture and dollop onto the wedges of pepper.
Take the remaining cheese and sprinkle a bit onto the top of each pepper with chicken mix. Place in a hot oven for 5-7 mins until the cheese is all melty and lovely.
While that’s cooking, add the soured cream to the prep bowl with the remaining onion and coriander, and mix well together. You can pipe the soured cream onto the top, or just dollop it on with a teaspoon.
This is a Pampered Chef original recipe. The interpretation of the method is entirely my own though.
Yield: 18 appetizers
Per serving: Nutrients per appetizer: Energy 212kJ/51kcal, Protein 4.8g, Carbohydrate 2.2g, Sugars 1.9g, Fat 2.6g, Saturated fat 1.1g, Fibre 0.5g, Salt 0.1g
© 2014 The Pampered Chef used under license.