Fajitas with chicken, pepper and leek

Submitted by enr on 27 Nov 2013
6 large tortillas
850 g chicken - boneless
3 leeks
3 red peppers
200 g cheddar cheese
1/2 tsp salt
30 g spices mixed fajitas
1 egg
50 ml olive oil
Take 1 tbsp of olive oil and heat it rest in effuse pan. Add to heated olive oil shredded boneless chicken, shredded leeks and peppers cut into strips. Stew under lid until the meat is cooked - chicken is tender meat and does not require long cooking especially if it is cut into thin strips - 10 to 15 minutes. Stir occasionally. After 15 minutes, add salt stew and spices and cook for 2 minutes, stirring so that the vegetables and the meat is seasoned well. Remove from heat and leave the pan for 5 minutes. Meanwhile, cakes, each of them lightly coat with beaten egg. Divide the mixture between 6 tortillas evenly and screw them in tight rolls with closed ends. Grease a baking dish with olive oil and arrange tortilla rolls. Use the rest of the egg to coat them tortillas. Preheat oven on 220C degrees and place the tortillas to bake for 15-20 minutes. Grate cheddar cheese and sprinkle tortillas - the heat will melt the cheese, but if you can bake for another 5 minutes of upper coils to bake cheese. Fahitata Serve with lettuce, tomato salsa and gthe wokmole sauce. * Мексикански buns (Tortilas) - recipe.
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27 Nov 2013