Mini Beef Fajitas
with Chipotle Yoghurt & Cheddar Cheese
- Milk
- Wheat
- Gluten
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Ingredients
Beef Strips
Capsicum
1
Tomato
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Red Onion
2
Garlic
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
Nutrition Values
Cooking Steps
Thinly slice the capsicum. Thinly slice the red onion (see ingredients list). Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the coriander. In a medium bowl, combine the tomato, a drizzle of olive oil and a pinch of salt and pepper. Set aside. In a small bowl, combine the Greek yoghurt and mild chipotle sauce (see ingredients list). Set aside.
In a second medium bowl, combine the Tex-Mex spice blend with a drizzle of olive oil. Add the beef strips and toss to coat. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the capsicum and onion and cook, tossing, until tender and lightly charred, 5 minutes. Add the garlic and cook, tossing, until fragrant, 1 minute. Season with the salt and a pinch of pepper. Transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Add 1/2 the beef strips and cook, tossing, until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your fajitas by spreading a tortilla with some chipotle yoghurt. Top with the garlic veggies, spiced beef strips, shredded Cheddar cheese and dressed tomato. Garnish with the coriander.
