-
1
First prepare the guacamole sauce.
-
2
Cut the avocados in half.
-
3
Remove the seeds and peel the avocados.
-
4
Put the avocados in a blender and add the red onion, garlic, hot chili pepper, lemon juice, a pinch of salt and half of the sunflower oil.
-
5
Start to blend.
-
6
If you see that the ingredients do not mix well, add some more sunflower oil and continue blending.
-
7
When the guacamole sauce is smooth, remove it from the blender and put it in a bowl covered with a piece of plastic wrap (press the plastic down so it adheres to the surface of the saucedoing this will prevent oxidation).
-
8
Let the guacamole stand for a couple of hours in the fridge.
-
9
Put the chicken breast in a small pot filled with cold water.
-
10
Add a teaspoon of salt and boil the chicken breast for around 20-30 minutes (depending on the weight).
-
11
When it is well cooked, drain it and put it aside for cooling.
-
12
Once cooled, put it onto a chopping board and cut it into small cubes (1-2 cm).
-
13
Chop the white onion in thin rings.
-
14
Put the rings in a pan together with the sunflower oil and brown it on the stove at low-medium heat for 4-5 minutes.
-
15
Then take the pan from the stove and let the onion rings cool.
-
16
Wash the red peppers and put them on a grill in the oven at 250 F for around 20 minutes or until their skin is well roasted.
-
17
Then take the peppers from the oven, let them cool, peel them, remove the core and the seeds and cut them in small squares (1-2 cm).
-
18
Grate the cheese.
-
19
Cut the pita breads in small triangles (3-4 cm) and toast them in the oven at 200 F for a few minutes until they are crispy.
-
20
Finally, assemble the Mini Chicken Fajitas.
-
21
In each small finger-food cup put first one tablespoon of guacamole, then 4-5 cubes of chicken and 2-3 rings of fried onion.
-
22
Top with a teaspoon of grated cheese, 1/2 teaspoon of sour cream and 3 pieces of red pepper.
-
23
Garnish with one triangle of pita bread and then stick the little fork into the cup.
-
24
When the Mini Chicken Fajitas are ready arrange them on a serving tray.
-
25
You can prepare all the ingredients in advance, a few hours or even the day before if you keep them in the fridge wrapped in clingfilm.
-
26
Make sure to assemble the mini fajitas only at the last moment, not earlier than one hour before serving.
