All ingredients are available at Foodsaver (except those marked with an *)
2 tablespoons Oleo Sunflower Oil
500 grams Foodsaver Chicken Breast Fillet, finely diced
2/3 cup Foodsaver Onion Cubes
Foodsaver Sliced Green & Red Peppers, about 4 peppers worth
1 & 1/2 teaspoons cumin powder*
2 & 1/2 tablespoons Develey Mexicana Sauce
1/4 cup diced fresh coriander*
La Mex Flour Tortillas, as many as needed
Cathedral Mature Cheddar Cheese, for topping
Sour Cream, for topping*
Avocado, sliced for topping*
Fresh Tomato, for topping*
Classic Western Guacamole, to serve alongside
Hot & Spicy Onion Rings, to serve alongside
1. In a large non stick frying pan over medium-high heat, add the chicken cubes. Sprinkle a dash of salt over top the chicken as it cooks. Fry until the chicken is cooked through and lightly browned. Remove the chicken from the pan and place in a plate.
2. Add the onions and peppers to the pan. Sprinkle a dash of salt over top the vegetables. Stir fry until the vegetables begin to wilt. Add two tablespoons of the Develey Mexicana Sauce and the cooked chicken back into the pan. Add the cumin to the pan. Stir the mixture together until the vegetables are wilted, about 15 minutes. Add a little water to the pan if the mixture begins to stick to the bottom of the pan. Towards the end of the cooking, add in the fresh coriander.
3. Heat the tortillas as per the instructions on the pack.
4. Serve spoonfuls of the fahita filling over top the tortillas. Add grated cheddar cheese, sour cream, fresh tomato, fresh avocado and/or Develey Mexicana Sauce to taste. Serve alongside onion rings and guacamole.