Crispy Chipotle Chicken Fajitas is a traditional Mexican recipe for a classic dish of tortillas wrapped around a crispy chipotle-flavoured breaded chicken filling with fresh tomato salsa. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Crispy Chipotle Chicken Fajitas.
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Enjoy a winning chicken dinner, with a chipotle chicken filled fajita packed with a zingy salsa and cool soured cream.
Ingredients:
3 large chicken breasts
50g plain flour
1 tsp smoked paprika
1 tsp garlic granules
1 egg, beaten
2 tbsp chipotle paste
100g panko breadcrumbs
5 tbsp vegetable oil
½ onion, sliced
3 garlic cloves, sliced
1 tbsp tomato purée
2 red bell peppers, sliced
mini tortilla wraps and soured cream, to serve
For the salsa
170g small sweet tomatoes, finely chopped
1 lime, juiced
½ onion, finely chopped
10g coriander, coarsely chopped
1 green chilli, finely chopped
200g tinned sweetcorn, drained
Method:
For the salsa, simply mix all the ingredients in a small bowl and season with salt. Set aside until needed.
Lay the chicken on a chopping board, then cover with plastic. Flatten to an even thickness by lightly bashing with a rolling pin, meat mallet or pan.
Tip the flour onto a plate and using a fork mix with the smoked paprika, garlic granules and a generous pinch of salt. Beat the egg in a shallow bowl with 1 tbsp of the chipotle paste. Scatter the breadcrumbs on a second plate. To coat, dip the chicken first in the seasoned flour, followed by the egg, then the breadcrumbs, making sure the pieces are well coated.
Set a large frying pan over medium heat. Add 1 tbsp of the vegetable oil and use to fry the onion for about 5 minutes, or until beginning to soften. Add the garlic and cook for 2 minutes, then squeeze in the tomato purée and the remaining 1 tbsp of chipotle paste. Stir to combine, then add in the bell peppers. Season to taste and fry for 8–10 minutes, or until softened. Remove from the heat and turn out onto a warmed serving dish. Wipe out the pan.
Set the frying pan back over medium heat. When hot pour the remaining oil into the pan. Gently lower in the breaded chicken and cook for 4 minutes on each side, un-til golden and cooked through. You may need to do this in batches. Drain on kitchen paper, then slice on an angle.
Load up the tortilla wraps with the salsa, chicken, vegetables and soured cream, or any other toppings of your choice.
